Vegetables Greens Sautéed Collard Greens with Pepperoni Be the first to rate & review! Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni. Slideshow: Pizza Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 12 Ingredients ⅓ cup extra-virgin olive oil 6 ounces pepperoni (julienned) 2 shallots (large thinly sliced) 6 cloves garlic (thinly sliced) 4 pounds collard greens (stemmed and coarsely chopped) Kosher salt Pepper 3 tablespoons fresh lemon juice Directions In a pot, heat the olive oil. Add the pepperoni, shallots and garlic and cook over moderately high heat, stirring, until the shallots are softened, 3 to 5 minutes. Add the collard greens in large handfuls, stirring and letting each handful wilt slightly before adding more. When all of the collards have wilted, add 1/4 cup of water and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the greens are crisp-tender and most of the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a bowl and serve. Make Ahead The cooked collard greens can be refrigerated overnight. Rate it Print