Do you thoroughly wash your produce when you get home from the grocery store?
I know I don’t do it as often as I’d like. Anything that says “triple cleaned” on it I usually just throw right into the crisper drawer without a second thought.
Is that bad? Probably. Have I ever gotten sick off of unwashed produce? Doubtful.
One thing you absolutely have to wash thoroughly is greens, especially collard greens. There’s all sorts of little bits of grit, sand and dirt in the leaves that clings to it like a magnet. I bought a bag of chopped collard greens that had the “triple washed” seal on the front and still let them soak in a sink full of water before I cooked them.
And you know what? When I took them out of the sink, there was a bunch of silt that had come off of them. Triple washed my behind.
I let my greens dry out overnight after a long soak. Once you’re done with the washing and drying part, you’re ready to cook them.
This recipe combines some of the classic collard green flavors with some more unique splashes of new flavors. It’s completely vegan (no bacon here) and packs a really good taste inside of it. Collard greens have a tendency to be bitter, so you really can’t go wrong with adding too much seasoning.
Sweet & Spicy Collard Greens
Collard greens slow cooked in a ton of spices to make them sweet & spicy.
- 6 cups chopped collard greens, stems removed and greens cleaned
- 2 TBS. olive oil
- 1 red onion, diced
- 1 jalapeno, minced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2-3 cups vegetable broth
- 2 tsp. salt
- 3 TBS. hot sauce
- 1/4 cup honey
- 1 tsp. allspice
- 1 tsp. red pepper flakes
- Heat olive oil in a large pot over medium-high heat. Add onion, jalapeno and bell pepper and saute until tender, about 3-4 minutes.
- Add chopped collard greens on top and press down. Stir in vegetable broth. Let mixture come to a boil.
- Reduce heat to a simmer and then add salt, hot sauce, honey, allspice and red pepper flakes. Simmer, uncovered, for 1 hour or until collard greens are tender.