May 21, 2013
[Photograph: Squire Fox]
The four-pepper collards in Matt and Ted Lee's new cookbook, The Lee Bros. Charleston Kitchen, was inspired by the peppery taste of the plant's budding tips. A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat.
Why I picked this recipe: Long-stewed collards are a Southern classic, and the Lee brothers' fiery use o
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