
Recipe:
- 3 medium yellow onions
- 6 garlic cloves
- 10 guajillo peppers, 5 toasted & ground 5 sliced thin
- 1 QT San Marzano tomatoes
- 3 T tomato paste
- 2 lbs collard greens, washed, ribbed & chopped
- 2 cups apple cider
- 1 cup butter
- salt & pepper & tabasco to your liking
***These collards have all the flavor while still being vegetarian-friendly, but if you want to add bacon, I don’t blame you!
Directions:
- melt your butter over medium heat
- add sliced onions, sweat until soft & clear
- stir in garlic, guajillo powder & chopped guajillo peppers
- add tomato paste, sweat some more
- add apple cider & vinegar, simmer
- stir in chopped greens & San Marzano tomatoes
- add tabasco, salt & pepper, according to taste
- if it gets too spicy, add a little honey to mellow out
- melt butter over medium
- sautee onions & add guajillo pepper powder
- add chopped guajillo peppers
- add garlic
- sautee all together until soft, add tomato paste
- add apple cider
- add vinegar
- let simmer
- slowly stir in chopped collard greens
- rough chop san marzano tomatoes
- add tomatoes to greens
- add tabasco for extra kick
- cook it all down until everything is soft & saucy
- serve by a warm fire with homemade cornbread!
Leave a Comment