Editor's Note:This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes,click here.
When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.
Ingredients
Makes 4 to 6 servings
Step 1
1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
Step 2
2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
Step 3
3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.
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Reviews (3)
Back to TopLike most of the recipes I use, I glanced at this for guidance and then did my own twist on it from memory and what I had. So my review isn't very accurate but I found this to be a helpful guide. Instead of just water I used LSCBroth for half the liquid. I also didn't have chipotle hot sauce on hand so used an African inspired hot sauce that I'd been meaning to work with. I also added bacon that I had pre cooked in a separate pan and onions that I softened in the rendered fat. It was a great side dish to pulled pork sandwiches, the meat for which I smoked for about 7 hours.
isliss
Los Angeles
8/1/2012
Great recipe for collard greens with perfect flavor balances; I added ham base to the water. But, any vegetable recipe calling for water, I use beef stock. Chipotle hot sauce or tabasco/crystal works well in it and adds vinegar to improve overall flavor balances. Additional chipotle seasonng wouldn't complement the flavor of greens as well as the traditional hot sauce, unless you wanted smoky chili infused greens.
Anonymous
Berkeley, CA
1/4/2012
This recipe needed a bit of tweaking to be really good. Instead of hot sauce, I used two chipotle peppers in adobo sauce. At the end, I drained off a little of the water and added two tablespoons of balsamic vinegar. I served them over cheese grits, and they were very good.
bonheath
Atlanta
10/3/2010
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