Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen

Name: Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoon freshly ground black pepper; 59 milliliters peanut or canola oil; 1 Tbsp cider vinegar; 2 kilograms collard greens (about 3 bunches), stems trimmed, leaves rolled and sliced into 3/4-inch-thick ribbons (about 5 quarts); 1 Tbsp kosher salt; 1 large poblano chili, seeded and chopped; 3 jalapeño peppers, preferably red, seeded and chopped; 2 teaspoons smoked paprika; 237 milliliters chopped yellow or white onion (about 1 medium)

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen might be just the Southern recipe you are searching for. This side dish has 150 calories, 7g of protein, and 9g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. A mixture of pepper, poblano chili, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Pour the oil into a large stockpot over medium-high heat, and when it shimmers, add all of the remaining ingredients except the collards. Cook, stirring occasionally with a wooden spoon, until the peppers appear dry, 6 to 8 minutes.

Ingredients you will need

Collard Greens

Peppers

Cooking Oil

Equipment you will use

Wooden Spoon

Pot

Add the collards to the pot by handfuls, moving them around with a wooden spoon and folding them into the peppers at the bottom of the pan, until the greens appear wilted, slick, and slightly darkened, about 5 minutes.

Ingredients you will need

Collard Greens

Peppers

Greens

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Add 6 cups of water and cover. When the liquid first begins to simmer, stir once, turn the heat to medium low, and cover. Simmer for 1 hour and stir again.

Ingredients you will need

Water

Serve drained, but still wet with the broth.

Ingredients you will need

Broth

Equipment

Wooden Spoon

Pot

Frying Pan

Ingredients

Servings:

1teaspoon

freshly ground black pepper 59milliliters

peanut or canola oil 1Tbsp

cider vinegar 2kilograms

collard greens (about 3 bunches), stems trimmed, leaves rolled and sliced into 3/4-inch-thick ribbons (about 5 quarts)1Tbsp

kosher salt 1large

poblano chili, seeded and chopped 3

jalapeño peppers, preferably red, seeded and chopped 2teaspoons

smoked paprika 237milliliters

chopped yellow or white onion (about 1 medium)

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.