Sautéed Collards & Cabbage with Peppers

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

1. Wash and chop all vegetables.
2. 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.
3. Add collards, greens and EVO and continue sauté until cabbage and greens begin to break down. About 8 minutes.
4. Once fiber begins to break down and cabbage releases its water add spices.
5. Using tongs mix well to ensure vegetables are well coated with spices and peppers are incorporated throughout.
6. Place lid on sautée pan and let vegetables cook about 5-6 minutes until cabbage begins to caramelize. Some browning/crisping should occur.
7. After cabbage is caramelized, remove lid and stir vegetables to make sure browned pieces are incorporated throughout mixture.
8. Remove from heat and place in serving bowl.
9. Add distilled vinegar. May also be serve with hot pepper sauce.

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