Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens Recipe

Name: Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) rib-eye steak; Jerk seasoning, recipe follows; Plantains, recipe follows; Collard Greens, recipe follows; 1 tablespoon allspice; 1/4 teaspoon ground cinnamon; 1/4 cup light brown sugar; 1 teaspoon red pepper flakes; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cumin; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons canola oil; Canola oil; 1 ripe plantain; 4 ounces butter; 1/4 cup finely chopped fresh scallions; 1/4 cup honey; 1/4 cup finely chopped fresh parsley leaves; 12 ounces fresh collard greens, coarsely chopped; 1 tablespoon butter; 1/4 cup finely diced onion; Crushed red pepper flakes; 1/4 cup chicken stock; Kosher salt and freshly cracked black pepper

Servings: persons

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

1
Preheat grill or grill pan on high heat.
2
Rub jerk seasoning on steak.
3
Place steak in a plastic bag to marinate for 1 hour in the refrigerator.
4
After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes.
5
Grill steak for 10-12 minutes (4-6 minutes on each side).
6
Remove from grill with tongs and let rest for 8 to 12 minutes.
7
Serve with plantains and collard greens.
8
In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
9
Preheat a medium frying pan and coat with canola oil.
10
Slice plantains on bias, then saute until brown.
11
Mix in butter and scallions.
12
Then remove from the heat.
13
Stir in honey and parsley with a large spoon.
14
Wash collard greens thoroughly.
15
In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
16
In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute.
17
Then add collards and chicken stock to saute pan.
18
Cook on high heat, stirring occasionally for 5 to 7 minutes.
19
Season with salt and pepper, to taste.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 (12-ounce) rib-eye steak, Jerk seasoning, recipe follows, Plantains, recipe follows, Collard Greens, recipe follows, and more.

Yes, Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

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