One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.
Ingredients:
2 tablespoons canola oil 1 medium onion, finely diced 4 cloves garlic, minced 2 to 3 teaspoons pureed chipotle chiles in adobo 2 1/2 pounds collard greens, tough stems removed, coarsely chopped Salt and pepper 3 tablespoons apple cider vinegar
Preparation:
In a large saucepan, heat oil until very hot, add onion and cook until soft. Add garlic and cook 1 minute, stirring. Add 1 1/2 cups water and chipotle. Heat to boiling. Stir in collards, salt and pepper. Turn greens to coat. Reduce heat to medium and cover pan. Cook 20 minutes or until greens are crisp-tender. Stir occasionally. Transfer greens to serving platter and drizzle with vinegar. Serve immediately.