Best The Smoky Robinson Recipes

Smoky Collard Greens image

Provided by Claire Robinson

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 medium yellow onion, sliced
1 teaspoon sweet smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
1/2 cup water
2 1/2 pounds collard or mustard greens, about 2 large bunches, woody stems removed and washed

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
Taste and adjust seasoning. Transfer to a serving bowl and serve warm.

Hot and Smoky Dipping Sauce image

Provided by Claire Robinson

Time 10m

Yield 1 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1/2 cup sour cream
1 chipotle in adobe, plus 1 tablespoon adobe sauce
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh chives

Steps:

Place the mayonnaise, sour cream, chipotle, adobe sauce and lime juice in a blender and puree until smooth. Season with salt and pepper. Transfer to a dipping bowl and garnish with the chives.