Grilled Greens and Leek Tops with Chile-Garlic Sauce
Collards are lightly grilled and served with a simple chile-garlic sauce in this easy side dish.
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Cooking tools:
- Grill
- Blender
- Oven
- Baking sheet
- Aluminum foil
- Tongs
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
Ingredients
- 1 red bell pepper, halved lengthwise
- 1 Fresno chile, halved lengthwise
- 6 garlic cloves, unpeeled
- 1⁄4 cup olive oil
- Kosher salt
- freshly ground black pepper
- 1 tsp. honey
- 6 large leeks
- 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces
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