This recipe was originally inspired by Saveur.
I came home from a long day and wanted a no-fuss side dish with my dinner, something healthy but filling. When I came across a recipe for Collard Greens and Chile-Garlic sauce, I knew I wanted to give it a go. I haven't often seen collard greens paired with a purée before, so I was excited to try something new.
Very few ingredients and a small amount of prep make this an awesome side dish for chicken, pork, or steak. You could also pair with rice or noodles.
Ingredients (Serves 2)
For the Collard Greens:
3 leafy leeks
1 bunch collard greens
2 tablespoons butter
2 tablespoons Olive oil
Salt and pepper
For the Roasted Red Pepper Sauce:
2 red bell peppers
1 small serrano pepper
2 tablespoons minced garlic
1 tablespoon corn syrup
Salt and pepper to taste
Olive oil
3 tablespoons extra virgin olive oil
Prep Your Ingredients: Preheat oven to 400ºF. Remove the collard green leaves from the stems and tear the leaves into bite size pieces. Remove the white parts of the leeks and trim any dead or withered leaves from the leeks. Wash the leafy green and light green parts of the leeks and cut into 3'' long strips. Cut the red bell peppers in half lengthwise and remove the seeds. Cut the serrano pepper in half and remove seeds.
Roast the Peppers: Line a rimmed roasting pan with foil. Add the red bell peppers, cut side down and drizzle with olive oil. Roast for 15 minutes.
Cook the Greens: While the peppers are roasting, heat butter and olive oil in a skillet. Once foaming and golden brown, add the leeks and stir to coat. Season with salt. Cover and cook for 15 minutes, stirring occasionally to keep from burning. Add the collard greens to the pan along with 1/2 cup of water. Cook for an additional 25-30 minutes until the greens are tender. Once tender, season with salt and pepper to taste.
Make the Sauce: After the first 15 minutes of roasting, add the serrano pepper to the pan and roast for an additional 10-15 minutes. Remove the pan from the oven and set aside to cool. Once cool enough to handle, remove the skins from the peppers and place in a food processor with the garlic, extra virgin olive oil, and corn syrup. Pulse until smooth. Season with salt and pepper to taste.
Plate it Up: Spoon the roasted red pepper sauce onto a serving plate. Top with greens. Serve warm. Enjoy!