Serves 8
4 tsp Butter
4 cups of cleaned & cooked collard greens – chopped
1 ½ cups tomatoes – diced
1 ½ cups poblano peppers – julienned
1 tsp young garlic – chopped
1 tsp chile de arbol
½ lb Cider Brined, Peachtree Smoked Ham
1 cup onion – diced
1 cup water
Salt
PREPARATION
- In a stockpot, sauté butter, poblanos, onions, garlic and chile de arbol for 2 minutes or until onions soft. Add diced tomatoes and cook 3 minutes. Add cooked greens and ham and cook 2 to 3 minutes. Add water and salt to taste. Reduce flame and simmer 5 minutes. Serve warm.
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