Ingredients
Equipment
Method
- Start by rinsing the collard greens thoroughly under cold water. Make sure to remove any dirt or grit. After they’re clean, cut out the thick ribs and discard them. Stack several leaves on top of each other, roll them up tightly, and slice them into half-inch pieces.
- Next, melt two tablespoons of butter in a large Dutch oven over medium-high heat. Once the butter has melted and started to bubble, add the sliced onion. Cook the onions for about three to four minutes, stirring frequently until they become translucent and fragrant.
- After the onions are softened, add the minced garlic to the pot. Cook for one minute, stirring continuously so the garlic doesn’t burn. You want it to be fragrant and golden, but not dark.
- Now it’s time to add the main event! Add the sliced collard greens to the pot, followed by one cup of chicken broth and one cup of water. To this mixture, add the minced chipotle peppers, salt, and pepper.
- Stir everything together until the collard greens are well coated in the liquid and seasonings. Cover the pot and bring the mixture to a simmer.
- Cook the greens uncovered for 25 to 40 minutes, stirring occasionally. You want them to become tender and absorb all those amazing flavors. If you notice too much liquid evaporating, simply add a little water as needed.
- Once the collard greens are fully cooked and tender, remove the pot from heat. Allow them to sit for a few minutes to let the flavors meld together. Taste and adjust the seasoning if necessary.
- Serve the Chipotle Collard Greens warm, either as a side dish or as a main component of your meal. The smoky, rich flavors paired with tender greens make for a satisfying dish.
Notes
Tip 1: Leftovers can be stored in an airtight container in the refrigerator for about four days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Tip 2: You can freeze leftover Chipotle Collard Greens for up to three months. Just portion them into freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat.
Tip 3: These greens pair beautifully with grilled meats, cornbread, or even served over rice for a hearty meal.
Tip 4: If you prefer a slightly firmer texture, reduce the cooking time to 20 minutes. This will keep the greens a bit crunchier.
Tip 5: Adjust the number of chipotle peppers based on your spice preference. Start with one if you're sensitive to heat.
Tip 6: For an extra touch, garnish with a squeeze of lemon juice or a sprinkling of crispy fried onions.