Recipe: Tangy Hot and Spicy Collard Greens
Do You Like Your Collard Greens Hot and Spicy?
If you don’t like the heat of chili peppers or the tang of vinegar, then this recipe is not for you. On the other hand, if you like lots of heat, blended with a little bit of tang found in vinegar or pickled peppers, then you will enjoy this recipe for Tangy Hot and Spicy Collard Greens.
Don’t expect this tangy hot and spicy collard greens recipe to taste like traditional collard greens recipes. If you want traditional collard greens, like your mother would have made, try my other collard greens recipe: Cook Fresh Collard Greens for a Flavorful Dish.
While coming up with this recipe, I tried various ingredients. The ingredients in this recipe are the ones I have found to deliver the tang I was seeking, along with a little bit of heat from the peppers.
There are three main components to this recipe:
Add Tang, Hot Spice, and Flavor to Collard GreensClick thumbnail to view full-size
To add tanginess, I opted for vinegar and the juice of deli peppers.
To add a little (or a lot) of heat, I experimented with different peppers and sauces
and found the three shown in this recipe to be a palatable combination. There
is no need to add additional spices because the spice is already contained in
Garlic, onions, and bacon seem to pare well with collard greens. They seem to enhance
the flavor of the greens without overpowering the underlying flavor of the
- 1/3 Pound Thickly Sliced Bacon, diced
- 1/4 Medium White Onion, chopped
- 1 Garlic Clove, minced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1 Pinch Sugar
- 6 Cups Collard Greens, Chopped
- 3 Cups Water
- 1/2 Cup Deli-Sliced Golden Green Peperoncini
- 1 Cup Peperoncini Juice
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Teaspoon Sriracha Hot Chili Sauce
- 1/2 Teaspoon Frank's Hot Sauce
Prepare the Collard Greens
- Cook bacon in a large pot. Place the diced bacon into a cold pot. Turn the heat to medium under the pot and cook the bacon until it is crisp. Do not drain the bacon grease.
- Add onions, garlic, salt, black pepper, and sugar to the bacon grease and stir until the onions are caramelized. This should take no more than five minutes.
- Add the collard greens. Stir to mix. Make sure you get the bacon grease and other ingredients to touch all of the leaves. The greens will wilt a little, but that's alright. That's exactly what you want them to do.
- Add the water, peperoncini, peperoncini juice, vinegar, chili sauce, and hot sauce. And then stir everything together.
- Bring everything to a boil; reduce the temperature to simmer.
- Place a lid on the pot.
- Cook for about 20 minutes. Depending on the texture you like for your collard greens and the temperament of your stove, it could take a few more minutes. Some people like their collard greens to be really soft and limp. I like my collard greens to have more "chew". If you like limp collard greens then you will want to cook them for 30 to 45 minutes.
Enjoy as a Full or Side Dish
Enjoy collard greens as a full dish with a slice of freshly baked corn bread or serve collard greens as a side dish, accompanying a main meal.
Enjoy Your Collard Greens
Sustainable or Continuous Harvesting of Collard Greens
I grow several collard green plants in my yard, and I use a technique called sustainable or continuous gardening to harvest my collard greens in a way that allows me to keep the plant growing and producing. This unique way of harvesting collard greens keeps the plant alive and producing for an extended period of time.
To harvest on a continuous basis, all I do is cut a few leaves off of each plant - only cutting what I need for the intended meal. When I cut off leaves, the stalk continues to sprout and the leaves left on the plant continue to grow.