- 3 tablespoons olive oil (we used extra-virgin olive oil)
- ½ yellow onion, diced
- 2 chipotle chile peppers in adobe sauce, seeded and minced (we used 3 peppers and left the seeds in)
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 2 bunches of collards, chopped (about 10 cups) (we went with the 10 cup measurement)
- ½ teaspoon salt
- 1 tablespoon lemon juice
- Black pepper
- Hot sauce
- Take a large deep skillet or a soup pot (we used a soup pot) and pour the oil into it, setting the heat to medium. Once the oil’s hot, add in the onion, stirring constantly for 5 minutes or until the onion starts to look slightly golden. Toss in the chipotles and garlic, continuing to stir for another 30 seconds.
- Pour the broth into the pot, waiting for a simmer to occur afterwards. Once simmering, add in the collards as well as the salt, making sure that the collards get completely folded in. Put a lid on the pot and at a low simmer, stir every couple of minutes so that you know all of the collards get in the broth at some point (we didn’t need to but you could add more broth into the pot if necessary). Once the collards look dark green and have become tender you can move onto the next step (they said it would take roughly 30 minutes for the collards to become tender but ours were tender in about half that time).
- Take the pot off the heat, adding in the lemon juice, black pepper and hot sauce (we didn’t add any black pepper and we didn’t feel like it needed any hot sauce since we had enough heat from the chipotles). Serve immediately.
This was delicious. The collard greens themselves have flavor, you can taste that smoky heat from the chipotles, but you’re missing out on the full potential of this dish if you don’t have the broth as well !
We got this recipe from Thug Kitchen 101.
We weren’t paid in any form to promote Thug Kitchen.
Take care everybody !