Sauteed Collards With Roasted Poblanos – a delicious recipe with Olive Oil, Garlic, Yellow Onion, Cumin, Salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First, preheat the oven to 425u00b0F
2
While the oven is preheating stem, seed and quarter the poblanos. Next spread the peppers out on a baking dish skin down, and throw in 4 or 5 cloves of garlic. Drizzle with EVOO and a pinch of salt.
3
When the oven is preheated place the peppers in the oven. Bake the peppers for 10 min and flip them skin up. Continue baking for 10-15 min until the skins start bubbling and look lightly charred.
4
Once the oil is hot toss in the chopped onion and saute for about 5 minutes. Add in the sliced garlic and cumin and saute for 2 more minutes.
5
Remove the peppers from the oven and place the peppers on top of the greens and serve. Makes an excellent side dish with grilled meat. Enjoy!
234
kcal
Calories
15
g
Fat
20
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 tablespoons Extra Virgin Olive Oil (EVOO), 8 Cloves of Garlic (sliced), 1 Yellow Onion (Chopped), 1 teaspoon Cumin, and more.
Yes, Sauteed Collards With Roasted Poblanos falls under the General 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.
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