Smoky Collard Greens with Poblano

Written by Eydie Desser

Produce is at its best when it’s eaten just after harvesting. Very fresh and still “alive!” When the garden gifted me fennel, carrots and a bunch of collard green leaves, this special recipe spontaneously appeared in my mind. Smoky, garlicky and fresh, all at the same time, makes for a satisfying side dish. Add cooked beans, sweet potatoes and make it an entrée!


  • 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 poblano pepper, roasted, peeled, seeded, and chopped (⅓ cup or more)
  • ½ tsp freshly ground black pepper
  • ½ tsp. Smoked sweet paprika
  • ⅛ tsp. Ground chipotle powder or red pepper flakes
  • 8 oz. Collard green leaves, washed and thinly sliced (julienned)


1- Heat a 10” 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 letting water from the lid 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 and tender.

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