Matt's Four-Pepper Collards

1 day ago 4

Democracy Dies successful Darkness

The pairing of the agleam greenish spirit of chili peppers and the earthy quality of collard greens is what's breathtaking astir this recipe, which requires nary seasoning meat. The greens sorb the mellow, warming effect of long-cooked blistery peppers.

This crockery besides packs a jolt of colour -- not typically a hallmark of collards -- erstwhile you usage reddish jalapenos (ripened from green). If you can't find reddish ones, not to worry: Add a chopped red, yellowish oregon orangish doorbell capsicum for colour and a greenish jalapeno for heat.

Ingredients

measuring cup

Servings: 8 Makes 8 cups

1/4 cupful peanut oregon canola oil
3 jalapeño peppers (preferably red), seeded and chopped
1 ample poblano pepper, seeded and chopped
1 mean yellowish oregon achromatic onion, chopped, (1 cup)
1 tablespoonful kosher salt
1 spoon freshly crushed achromatic pepper
1 tablespoonful pome cider vinegar
1 1/2 teaspoons smoked Spanish paprika (pimenton)
4 pounds collard greens, stems discarded
6 cups water

Nutritional Facts

Per serving

Calories
130
Fat
8 g
Saturated Fat
2 g
Carbohydrates
15 g
Sodium
760 mg
Protein
5 g
Fiber
8 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Lee Bros. Charleston Kitchen," by Matt Lee and Ted Lee (Clarkson Potter, 2013).

Tested by Bonnie S. Benwick.

Published March 5, 2013

Updated March 14, 2026