Sautéed Collards & Cabbage with Peppers
October 9, 2016
Category
Recipes
Sautéed Collards & Cabbage with Peppers
Persons
10
Serving Size
approximately 1 - 1/2 cups per serving
Ingredients
- 1 lbs collard greens, organic
- 1 small head cabbage
- 1 large jalapeno pepper
- 1 large Anaheim pepper
- 1 large red bell pepper
- 2 - 1/2 tsps. chili powder
- 1 dash sea salt
- 1/4 tsp black pepper, ground
- 2 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined
- 2-3 tbsp. distilled vinegar
Instructions
- Wash and chop all vegetables.
- In a large, dry sauté pan (make sure sauté pan has a lid) add chopped peppers and blister on medium high heat until slightly charred.
- Add collards, greens and EVO and continue sauté until cabbage and greens begin to break down. About 8 minutes.
- Once fiber begins to break down and cabbage releases its water add spices.
- Using tongs mix well to ensure vegetables are well coated with spices and peppers are incorporated throughout.
- Place lid on sautée pan and let vegetables cook about 5-6 minutes until cabbage begins to caramelize. Some browning/crisping should occur.
- After cabbage is caramelized, remove lid and stir vegetables to make sure browned pieces are incorporated throughout mixture.
- Remove from heat and place in serving bowl.
- Add distilled vinegar. May also be serve with hot pepper sauce.
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