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.
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.
Notes
Use vegetable broth instead of chicken broth and this recipe is vegetarian/vegan.