- 3 tablespoons vegetable or olive oil
- 1 medium onion, chopped
- 1 large bell pepper, any color, chopped
- 2 tablespoons chopped garlic
- 1 medium jalapeno, chopped
- 1-1/2 pounds chopped fresh or frozen greens, mix and match as desired: kale, collards, mustard, turnip, etc.
- 1/4 cup dried tomatoes
- 1 or 2 tablespoons capers drained and chopped
- 1 whole chipotle pepper (see note)
- 1 tablespoon sorghum syrup
- 1 teaspoon salt
- 1 teaspoon thyme
In a deep, wide, heavy pan, heat olive oil over medium heat. Add onion and bell pepper and cook 10 minutes, stirring occasionally. Add garlic and jalapeno and cook 15 minutes more, stirring occasionally. Vegetables will have reduced in size and may begin to brown.
Add the greens and saute for a few minutes before adding 1/4 cup water, dried tomatoes, capers, chipotle, sorghum, salt and thyme.
Cook until greens are done to desired taste, adding more water as necessary (fresh greens will take longer than frozen). Serves 6. Serve as a side dish or over rice as a main dish.
About chipotle chilies: Chipotle chilies are smoked jalapenos that can be found dried or in cans with “adobo sauce.” Either one works in the recipe. If you have them canned, mince 1 and use it. If you have dried, grind to a powder in a spice grinder or reconstitute in hot water for 30 minutes and mince it.