How To Make Spicy Collards & Tomatoes - Best Recipe | Charleston Magazine
Keywords
- Charleston SC
- Guide
- Magazine
- official
- Charleston South Carolina
- weddings
- lifestyle
- restaurants
- photography
- shopping
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at charlestonmag.com.
Cooking tools:
Ingredients
- 4 cups chicken or vegetable broth
- 11/2 lbs. collard greens, stems and ribs removed
- 1/2 cup extra-virgin olive oil
- 1 large onion, coarsely chopped (about 11/2 cups)
- Coarse salt
- freshly ground black pepper
- 1 Tbs. finely chopped garlic
- 1/2 tsp. crushed red pepper flakes
- 1 Tbs. liquid smoke (available at Whole Foods)
- 1 (28-oz.) can whole peeled fire-roasted tomatoes, drained
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
How To Make Sautéed Collard Greens - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Sautéed Collard Greens - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Roasted Carrot Salad - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Roasted Carrot Salad - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Collard Greens from Rodney Scott’s BBQ - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashe
mail.charlestonmag.com
How To Make Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashe
charlestonmag.com
How To Make Collard Greens from Rodney Scott’s BBQ - Best Recipe | Charleston Magazine
charlestonmag.com