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(4 votes, average: 4.00 out of 5)
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Chipotle in Adobo is a great pantry item. Smoked, dried chipotle chilies are stewed in adobo sauce until they are soft, then jarred or canned. They make food deliciously smokey without using a shred of smoked meat, like in this Chipotle Greens recipe. They make these powerfully spicy greens not only taste great, but offer wonderfully healthy way to update a southern classic.
Preparation
- In a large saute pan, heat olive oil over a medium heat. Add onion and garlic. Season with a sprinkle of salt and reduce to medium low heat and allow to cook slowly until onions and garlic begin to brown.
- Stir chipotle into onions and garlic. Allow to cook 2 minutes until the onions have taken on a reddish color.
- Add the kale and collard greens. Cook until tender, about 10-15 minutes, adding a splash of water if needed. Season with salt and serve.
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced thin
- 2 cloves garlic, sliced thin
- ¼ cup chipotle in adobo, chopped (or less to taste)
- 1 large bunch kale, sliced into ¼ inch strips
- 1 large bunch collard greens, sliced into ¼ inch strips
- Salt to taste
Nutritional Information
Calories
134 cals
Fat
11 g
Saturated Fat
2 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
8 g
Carbohydrates
9 g
Sugar
3 g
Fiber
3 g
Protein
3 g
Sodium
261 mg
*per serving
Ann's Tips and Tricks
Note: the chipotle peppers lend both heat and smoke without the use of more traditional smoked meats like ham hocks or turkey tails.
If you are worried about the chilies making the greens being too spicy, scrape out any seeds from the chilies before chopping them and use more adobo sauce than chilies. You’ll get the smokiness without so much heat. Freeze any leftover chilies in adobo for another use.
