• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Habanero Collards

    Liven up your greens with extra spice and make a batch of Habanero Collards, tossed with leeks, habanero pepper, and smoky chorizo


    Ingredients
    1
    tablespoon
    Olive Oil
    1
    teaspoon
    butter
    1
    cup
    sliced leeks
    1
    teaspoon
    each salt and pepper
    1/2
    habanero pepper
    1
    bundle
    collards, washed
    3
    cups
    vegetable stock
    1/4
    cup
    diced smoked chorizo
    Directions
    In a large sauté pan on medium heat add olive oil and butter. Once hot add leeks, salt and pepper. Cook until leeks have softened.
    Remove ribs and seeds from the habanero half and cut into thirds. Add to pan and sauté for a few minutes, until fragrant.
    Remove stems from collards and stack leaves. Roll up, like a cigar, and cut in 1/2 inch slices. Add collards to pan. Once edges begin to wilt add 1 cup of warm vegetable stock. Continue stirring until collards are half wilted.
    Add remaining vegetable stock, cover, lower to low-medium heat and cook for an hour and 15 minutes, or until collards are tender.
    In a separate pan on medium-high heat add smoked chorizo and cook until crisp and the fat has rendered. Toss collards with chorizo and plate with raw leek slices for garnish.

    The base number of servings for this recipe is 6
    OK

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