Smoky Collard Greens with Poblano


butterfly Serves: 2-4

Written By Eydie Desser

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Produce is at its best when it’s eaten just after harvesting, as it is very fresh tasting and still alive.  So when my garden gifted me fennel, carrots and a bunch of collard green leaves, this special recipe spontaneously appeared in my mind. I included poblano peppers, my favorite!  Smoky, garlicky and fresh, all at the same time, makes for a special side dish.  Add cooked beans, steamed rice and baked sweet potatoes to transform it into a beautiful, healthy, and satisfying entrée.

Ingredients

  • 1 small yellow onion, finely diced  (1 cup) 
  • 1 small leek, cleaned, white and light green parts, finely sliced (½ cup) 
  • 1/2 small fennel bulb, finely diced (½ cup) 
  • 1 small yellow carrot, diced (¼ cup) 
  • 1 small orange carrot, diced (¼ cup) 
  • 3 garlic cloves, peeled and minced (1 tablespoon) 
  • 1 poblano pepper, roasted, peeled, seeded, and chopped (⅓ cup or more) 
  • ½ teaspoon freshly ground black pepper 
  • ½ teaspoon. smoked sweet paprika 
  • ⅛ teaspoon chipotle powder or red pepper flakes
  • 8 ounces collard green leaves, washed and thinly sliced (julienned)

Directions

  1. Heat a 10-inch saucepan or brasier, over medium high heat.  Once hot, add onion, leek and fennel, and dry sautè for 2 minutes.  Lower heat to medium low, and cover the pan.  Let vegetables cook for 2 minutes, remove cover allowing  the steam from the lid to drip back into the pan. 
  2. Add  carrots, garlic, poblano and spices.  Stir to combine for a minute to toast the spices. Place the cover back on the pan and let the vegetables cook for 2-3 minutes more, or until tender.  Once again when removing the lid, let the liquid from the cover drip back into the pan.
  3. Raise heat to medium and add thinly sliced collard greens.  Stir and allow to cook for 3-5 minutes, or until collard greens are cooked through, wilted and tender.
To Serve:
  1. Place in a serving bowl and allow guests to serve themselves.
  2. Add steamed brown rice, roasted or steamed sweet potatoes, and black beans for a hearty dinner.

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