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Spicy Southern greens

From Good Housekeeping comes chef and TV host Carla Hall’s famous Southern greens, seasoned with crushed red pepper, make the perfect BBQ side.

SPICY SOUTHERN GREENS
1-1/2 pounds collard greens,
washed
1-1/2 pounds kale, washed
2 tablespoons olive oil
1 medium onion, chopped
1/2 tablespoon crushed red
pepper
2 cloves garlic, thinly sliced
1 tablespoon distilled white
vinegar
2 teaspoon sugar
1/2 cup water
3 tablespoons chow chow or
pickle relish
Kosher salt

Black pepper

1. Remove tough stems from
greens and kale. Roll leaves
up tightly into cigar shape and
thinly slice.
2. In 12-quart saucepan, heat
olive oil on medium. Add onion; cook 6 to 8 minutes or until
golden brown, stirring occasionally. 3. To pot, add greens, red
pepper, garlic, vinegar, sugar
and 1/2 cup water. Cook 20 to
25 minutes or until greens are
tender, stirring occasionally. If
greens seem dry, add additional
1/4 cups water.
4. Stir in relish, 3/4 teaspoon
kosher salt and 1/4 teaspoon
black pepper. Makes 4 servings.

©2018 Hearst Communications

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