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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 jalapeƱo, 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

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