'poblano' on Serious Eats

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

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

Grilling: Spicy Roasted Poblano Sausage

There's a love affair brewing between my meat grinder and myself, with these roasted poblano sausages a product of that. The links had a nice snap from the casing that gave way to a sea of porky goodness, leaving a pleasing, mild heat lingering on the tongue, making any resistance for sausage seconds futile. More

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