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Entries tagged with 'collards'

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen'

Kate Williams 2 comments

The four-pepper collards in Matt and Ted Lee's new cookbook, The Lee Bros. Charleston Kitchen, was inspired by the peppery taste of the plant's budding tips. A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat. More

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 2 comments

A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat. More

The Crisper Whisperer: Gobble-Worthy Cruciferous Side Dishes

Crisper Whisperer Carolyn Cope 1 comment

This week's column goes out to all you brave soldiers of turkey day who volunteered to bring the vegetables. Sure, you could have made the stuffing to end all stuffings, or the deep-fried turkey that blew a hole through the backyard shed. But you're making the vegetables instead. And with these recipes in your arsenal, you'll blow away your friends and family anyway. More

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