Chef Wheeler Del Torro's Collard Greens

8:24 PM, Feb 13, 2013   |    comments
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Chef Wheeler Del Torro will present a cooking demonstration and tasting at An Evening Celebration of Soul Food & Jazz at USM's Wishcamper Center in Portland on Thursday, February 14th from 5:30 - 8:30 PM. The event is free and open to the public.

For more information click here: AN EVENING CELEBRATION OF SOUL FOOD & JAZZ

Wheeler del Torro has been hosting dinner parties, soirees, and desert tastings all over the U.S., Europe, and the Caribbean for over 15 years.

For more information on Wheeler Del Torro click here: WHEELER DEL TORRO

Wheeler Del Torro's Collard Greens

1 garlic clove, minced
1 large onion, diced
2 fresh hot peppers, stemmed, seeded, and diced
1 tablespoon seasoned salt (recipe follows)
1 teaspoon kosher salt
Vegetable oil, for sautéing
1/2 cup vegetable broth
1/4 teaspoon freshly ground black pepper
2 large bunches collard greens
2 tablespoons nondairy margarine

Sauté the garlic, onion, hot peppers, seasoned salt, and kosher salt in oil in a large, deep pot over medium heat until onions begin to appear translucent.

Add approximately 3 quarts water, adjusting as needed for the size of your collard bunches. Bring to a boil, and mix in the broth and black pepper. Reduce heat to simmer while preparing the greens.

Thoroughly wash the greens. Remove the stems by tearing the leaves from top to bottom, away from the stems. Roll up leaves like a cigar and slice them into strips about 1 inch wide.

Add the greens and margarine to the simmering broth. Cover the pot and simmer for 1 hour, stirring occasionally, until the liquid is on top of the collards and the greens are easy to bite through and a brilliant shade of green.

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