Braised Collards with Ginger and Chili-Pepper

Name: Braised Collards with Ginger and Chili-Pepper
Yield: 3-4 servings
Ingredients: 1 pound collards, cleaned (see Preparation), cut into thin strips; 2 cups chicken broth (or any poultry or meat stock); 2 cups chicken broth (or any poultry or meat stock); 2 cups chicken broth (or any poultry or meat stock); 3 tablespoons butter; ¾ cup chopped onion (1 medium onion); 1 teaspoon minced garlic; 1 tablespoon grated fresh ginger (no need to peel, just rinse); 1 jalapeño, stem and seeds removed, minced (or use Fresno); 1 jalapeño, stem and seeds removed, minced (or use Fresno); Black pepper to taste

Preparation info

3-4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Collards treated this way become chewy-soft, with an earthy freshness and pleasingly nippy bite.

Ingredients

1 pound collards, cleaned (see Preparation), cut into thin strips
2 cups chicken broth (or any

Side dish
Gluten-free

Method

Combine collards with broth in nonaluminum pot. Simmer, covered, until tender but not mushy. Timing will vary, but 35 minutes is average.
Heat 2 tablespoons butter in large skillet; stir in onion and garlic. Soften slightly over moderate heat. Add ginger and jalapeño and stir for a moment.
Add collards and stir over moderate heat until liquid has almo