Bonus Sunday cooking adventures: Collard greens with bell peppers


Quite awhile ago I posted a recipe for spinach on my Facebook page that included red, green and yellow bell peppers. I was going to link to it, but I can’t find it. A former colleague, Jackie Jones, suggested it to me when I asked readers for other ways to season greens besides salty ham hocks, turkey wings and legs.

Sunday I cooked collard greens in onions and garlic. I added yellow and red peppers (which were on sale at the store this week). Then I added some red pepper flakes. As the greens wilted down, I also added some low-sodium beef broth. They were yummy! I used the Glory Foods collard greens out of the bag. Though I love the greens in a bag — no cleaning — one thing I’ve noticed is there are a lot of thick stems that I usually take the time to pick out before I cook them.

The combination of peppers, greens and red pepper flakes is a mix of sweet and spicy that’s hard to describe. For people who are trying to reduce their sodium intake, this is a winner. Leafy greens are full of potassium and help reduce sodium levels.

Hope you enjoy them. #sundaycookingadventures

Collard greens with red and yellow peppers


1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, chopped
2 bell peppers, sliced into strips
1/4 teaspoon red pepper flakes
2 16-ounce bags of collard greens (or mustard or kale, or you can mix them).
1 cup beef broth


Heat large wok, skillet or dutch oven on medium heat. Add olive oil, onion, garlic, peppers and red pepper flakes. Cook until onions are tender and starting to brown slightly. Add one bag of greens and about 1/2 cup broth. Cover until greens wilt enough to add second bag. Stir. Remove lid and add second bag of greens and remainder of beef broth if greens get too dry. Cover and let greens wilt. Stir. Cook until desired doneness — you can eat them more al dente or cook them down further, as long as an hour. Serves about 6.

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