Matt's four-pepper collards from The Lee Bros. Charleston Kitchen by Matt Lee and Ted Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet potatoes with sorghum marshmallows; Mulberry-glazed venison loin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • swegener on January 30, 2015

    I made this for a crowd, and so I substituted the jalapeno for milder peppers. I kind of wish I hadn't--many of us ended putting red pepper flakes on top before eating. But the guest of honor can't eat spicy stuff. It was very good anyway, and made a whole bunch!

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Reviews about this recipe

  • Serious Eats

    A gentle braise is the perfect way to cook collards to tenderness; the additional peppers were a bonus. I thought the greens could have used a bit more salt and vinegar, but that's an easy...remedy.

    Full review
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