The Washington Post

Matt's Four-Pepper Collards

Matt's Four-Pepper Collards 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 6, 2013

The pairing of the bright green flavor of chili peppers and the earthy character of collard greens is what's exciting about this recipe, which requires no seasoning meat. The greens absorb the mellow, warming effect of long-cooked hot peppers.

This dish also packs a jolt of color -- not typically a hallmark of collards -- when you use red jalapenos (ripened from green). If you can't find red ones, not to worry: Add a chopped red, yellow or orange bell pepper for color and a green jalapeno for heat.

Servings: 8

Yield: Makes 8 cups

  • 1/4 cup peanut or canola oil
  • 3 jalapeño peppers (preferably red), seeded and chopped
  • 1 large poblano pepper, seeded and chopped
  • 1 medium yellow or white onion, chopped, (1 cup)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons smoked Spanish paprika (pimenton)
  • 4 pounds collard greens, stems discarded
  • 6 cups water


Heat the oil in a large stockpot over medium-high heat. Once it shimmers, add the jalapeno and poblano peppers. Cook for 6 to 8 minutes, stirring occasionally with a wooden spoon.

Stir in the onion, salt, black pepper, vinegar and smoked paprika.

Working in bunches, stack and roll the collard leaves. Cut them crosswise into 3/4-inch-thick ribbons. Add the collards to the pot by handfuls, moving them around with a wooden spoon, and folding them into the mixture in the bottom of the pot, until the greens appear wilted and slightly darkened, about 5 minutes.

Add the water and cover. When the liquid first begins to bubble at the edges, stir once, reduce the heat to medium-low and cover. Cook for 1 hour, then stir again.

Serve drained, but still wet with the broth.

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Recipe Source

Adapted from "The Lee Bros. Charleston Kitchen," by Matt Lee and Ted Lee (Clarkson Potter, 2013).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 130

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 760mg 32%

Total Carbohydrates: 15g 5%

Dietary Fiber: 8g 32%

Sugar: 2g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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