It probably goes without saying that my childhood self absolutely detested any dark greens. I think they’re a tough sell for most little kids. But lately, it seems like they’ve been garnering much attention for their healthful properties, such as fiber, vitamins, calcium, and anti-oxidants. Apparently, we should all up our consumption. So I have tried to do just that in recent years. And I’ve found that I really love the taste of dark greens. Who knew!
I love to put them in soups or pastas, and that’s how I first started eating them, when my quest to overcome picky eating began. Now I find that I quite enjoy a nice side dish of braised or sautéed greens. Put some chipotle in there, and you can bet that I’ll be first in line to try them. These were terrific. If you like spicy food and you’re trying to eat healthier, or you want to like the taste of dark greens better, then I would highly recommend trying these. My mother will be shocked to read that I cleaned my plate.
Source: Bar Americain Cookbook, by Bobby Flay
2 tbs olive oil
1 medium onion, finely diced
4 garlic cloves, minced
2 to 3 tsp minced chipotle in adobo
2 1/2 lbs. collard greens, stems and ribs removed, coarsely chopped
Kosher salt and freshly ground black pepper
3 tbs apple cider vinegar
Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute.
Add 1 1/2 cups water and the chipotles. Bring to a boil. Add the collards, season with salt and pepper, and turn to coat in the mixture. Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the greens are crisp-tender, 15 to 20 minutes. Transfer to a platter and drizzle with the vinegar.