Friday, November 10, 2017

Collards and Red Cabbage

 


Collards and Red Cabbage
6 Servings
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke 

Method
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.  
Remove the thyme sprigs before serving.

Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.
 


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