Matt'S Four-Pepper Collards From 'The Lee Bros. Charleston Kitchen'

1. 1

   Pour the oil into a large stockpot over medium-high heat, and when it shimmers, add all of the remaining ingredients except the collards. Cook, stirring occasionally with a wooden spoon, until the peppers appear dry, 6 to 8 minutes.

2. 2

   Add the collards to the pot by handfuls, moving them around with a wooden spoon and folding them into the peppers at the bottom of the pan, until the greens appear wilted, slick, and slightly darkened, about 5 minutes.

3. 3

   Add 6 cups of water and cover. When the liquid first begins to simmer, stir once, turn the heat to medium low, and cover. Simmer for 1 hour and stir again. Serve drained, but still wet with the broth.

* Per serving · 4 servings · Values may vary.