Recent Recipes

Kwanzaa Inspired Spicy Collard Greens

These spicy collards are a delicious and nutritious side—great with cornbread and your favorite grilled meat or seafood.

2 large bunches collard greens, stemmed and chopped into 2” pieces

1 medium onion, sliced

1/2 red bell pepper, chopped

3 cloves fresh garlic, chopped

1 jalapeno pepper, chopped

6 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Bring a large stockpot 3/4 full of salted water to a boil.
Add chopped collard greens and blanch for 3-4 minutes.
Remove from heat and drain. Squeeze out excess water.
In a skillet, saute the remaining ingredients in 3 tablespoons olive oil.
Toss the sauteed vegetables and spices with the drained collards and remaining olive oil.

Serving Tip: Serve with cornbread and your favorite grilled meat or seafood.

GF V veg DF

Yield: 4 servings