Here’s a quicker way to cook up some collard greens. The mustard in the rub pairs well with the greens in this dish, and since they’re collard greens, red wine vinegar is a must-have for seasoning them!
2 tablespoons canola or high-heat cooking oil
1 medium onion, thinly sliced
2 red, yellow and/or orange bell peppers, seeds and ribs removed, thinly sliced
1 large bunch of collards greens (substitute Swiss chard or kale), washed
3 cloves garlic, chopped or thinly sliced
1/2 tablespoon Stubb’s Chicken Spice Rub
1/4 cup water
Red wine vinegar, to taste
Salt and pepper, to taste
Take collard leaves and cut or tear out the ribs. Discard the ribs. in two or three batches, pile collard leaves on top of each other, tightly roll them up lengthwise and cut into 1/4″ slices.
In a large skillet, heat up oil over medium heat. Add onions and bell peppers when oil is sizzling, and cook until they just begin to soften, about 2 minutes. Raise the heat to medium-high and add half the collards, stirring to wilt them. When wilted, add the second half of the collard greens, stirring to combine.
Sprinkle the Stubb’s Chicken Spice Rub over greens and pour in the water to help them steam, stirring frequently; cook for about 3-5 minutes. When water is almost gone, take the pan off the heat. Taste and season with vinegar, salt and pepper as needed. Serve warm.
Optional: Fry up a few slices of chopped bacon before starting the dish and using the drippings to cook the vegetables. Add the cooked bacon back to the dish after it is cooked.
This recipe was developed for Stubb’s by Katie Machol of Culinary Pirate. For more recipes by Katie, please visit her website at www.culinarypirate.com.