15 March 2010

Braised collards with ginger and chili-pepper

Serves 3

1 bunch collards, stemmed and cut into thin strips
1 cup chicken broth or water
1 tbsp butter
2 tbsp olive oil
1/2 large onion, chopped
2 cloves of garlic, chopped
1 tbsp grated fresh ginger
1 jalapeno, stem and seeds removed, minced
Ground black pepper
  1. Heat 2 tbsp olive oil, stir in onion and garlic. Cook over medium heat until onion is translucent. Add ginger and jalapeno. Stir for a few minutes
  2. Add collards, salt to taste and 1 cup of water. Bring to a boil, lower the heat, cover and let cook for 20 mins. When done collards will be chewy soft with a little bite.
  3. Uncover, stir in butter and let the water cook off.

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