Smoked Chile Collard Greens

Name: Smoked Chile Collard Greens
Yield: serves 4
Ingredients: 2 tablespoons canola oil; 1 medium Spanish onion, finely diced; 4 cloves garlic, finely chopped; 2 to 3 teaspoons pureed canned chipotle chiles in adobo, to taste; 2 1/2 pounds collard greens, stems and ribs removed, coarsely chopped; Kosher salt and freshly ground black pepper; 3 tablespoons apple cider vinegar

December 14, 2011

Collard greens are a point of southern pride. Any barbecue or soul food restaurant worth its salt has a place for these mustardy-flavored greens. In the South, collard greens are typically cooked with a ham hock or smoked turkey wings to give a great smoky flavor to the greens and the broth—or pot liquor as it is referred to in local parlance. You can definitely add either to this recipe, but I like to use chipotle chiles to give not only smokiness but also a little heat to this dish. I prefer my collard greens to retain some bite and cook them until tender, not to melting. The greens have a natural sweetness that is both accentuated and balanced by the finishing splash of apple cider vinegar. Sweet, smoky, and slightly vinegary, these collard greens definitely deliver a touch of soul to the table.

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