Chipotle and Tamarind-Braised Collard Greens

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  • Servings: 12
KEY: Fall, Winter, Braising, Christmas, Dinner Party, Thanksgiving, American, Southern/Soul Food, Southwestern/Tex-Mex, Side Dishes, Healthy, Make Ahead, Staff Favorites

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  • 3 large dried chipotle chiles, stemmed and seeded
  • 1/2 cup extra-virgin olive oil
  • 1 medium sweet onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 6 cups Rich Turkey Stock or low-sodium chicken broth
  • 6 pounds collard greens, stems and inner ribs discarded, leaves cut into 1-inch ribbons (about 28 cups)
  • Salt and freshly ground pepper
  • 3 tablespoons tamarind concentrate or 1/4 cup fresh lime juice

How to make this recipe

  1. Using kitchen shears, cut the chiles into very thin strips. In a stockpot, heat the olive oil until shimmering. Add the onion, garlic and chiles and cook over high heat until the garlic is just beginning to brown, about 7 minutes. Add the stock and bring to a boil. Add the collard greens by large handfuls and stir to wilt each batch before adding more. Season with salt and pepper and bring to a simmer. Cover and cook over moderately low heat until the collards are tender, about 40 minutes. 
  2. Transfer 1/2 cup of the cooking liquid to a small bowl and stir in the tamarind concentrate, then stir this mixture into the collards. Season with salt and pepper. Transfer the collards and their liquid to a large bowl and serve.

Make Ahead

The greens can be refrigerated overnight.

Contributed By Published November 2003

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