Chipotle Collard Greens have a wonderful smoky and spicy flavor from chipotle peppers in adobo sauce. The greens cook down wonderfully tender and make a great southern side for any meal and even go well with Mexican food.
I love traditional collard greens cooked with a smoked ham hock or bacon, but these smoky Mexican-flavored collard greens are nice for something a little different.
HOW TO MAKE CHIPOTLE COLLARD GREENS:
- Rinse the collard greens really well. They tend to be sandy and you want to get it all off. You will need 1 large bunch or 2 smaller bunches.
- Cut out the thick part of the rib from the collard green leaves and discard. You don’t have to do this for the smaller leaves. Stack several leaves, roll them up, and cut into 1/2-inch slices.
- Melt butter in a Dutch oven and cook onion until soft. Add garlic and cook 1 minute.
- Add remaining ingredients and cook uncovered for 25 to 40 minutes, stirring occasionally.
Cut ribs out of collard green leaves and discard.
Stack a few collard green leaves, roll them up and cut into strips.
If you have a partially used can of chipotle peppers in adobo sauce, this Chipotle Collard Greens recipe is a great for using them up.
Switch out the chicken broth for vegetable broth and you have a vegetarian/vegan side dish.
People vary in how long they like their collard greens cooked. If you like them totally soft and cooked down, you will need to cook them for at least 45 minutes. If you like them with a little texture to them, cook them for a shorter time.
More Collard Greens Recipes:
- Spicy Collard Greens
- Drunken Collard Greens
- Creamy Chicken and Collard Green Enchiladas
- White Bean and Collard Green Soup
- 2 bunches collard greens, about 2 pounds
- 2 tablespoons butter
- 1 medium sweet or yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup water
- 2 chipotle peppers in adobo sauce, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Rince the collard greens well, cut out the ribs and discard them. Stack several leaves on top of each other, roll them up and cut into 1/2-inch slices.
- Melt butter in a Dutch oven over medium-high heat. Add onion and cook for 3 to 4 minutes.
- Add garlic and cook 1 minute. Turn down heat a little so garlic doesn't burn.
- Add the collard greens, chicken broth, water, chipotle peppers, salt, and pepper.
- Cook uncovered for 25 to 40 minutes, stirring occasionally. Turn the heat down to maintain a simmer.If too much liquid evaporates, add a little water.
Want to Save This Recipe?