Best Chipotle Collard Greens Recipes

CHIPOTLE COLLARD GREENS

Chipotle Collard Greens image

_Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, [click here](/cooking/holiday/mothers_day/deen)._ When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.

Provided by Jamie Deen

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 large bunches collard greens (about 2 pounds), ribs removed
2 tablespoons unsalted butter
1 onion, halved and sliced
2 cloves garlic, chopped
2 cups water
1 to 2 teaspoons chipotle hot pepper sauce
1/2 teaspoon salt

Steps:

1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

CHIPOTLE STEAK WITH COLLARD GREENS

Chipotle Steak with Collard Greens image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed
1 small onion, diced
2 cloves garlic, thinly sliced
1 pound frozen chopped collard greens, thawed and drained
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard

Steps:

Preheat the oven to 400 degrees F. Mix the chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side. Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes. Transfer the steak to a cutting board.
Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 5 minutes. Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes. Add 1 tablespoon vinegar, and salt and pepper to taste.
Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl. Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes. Slice the steak against the grain. Serve with the sauce and collard greens.

Nutrition Facts : Calories 407 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 99 milligrams, Sodium 642 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 33 grams