I named these greens after my favorite Italian pasta sauce. Arrabiatta literally means “angry” and the Italian sauce is spicy from the heat of the peppers. As always, I have included an option for those who prefer mild flavors.
Jalapeño peppers are subtler than the Chillies used for traditional Arrabiatta sauces. So, you can easily control the level of spice in your Collards. The seeds are the spiciest part of the peppers. To add a little spice, you would only open one of the cooked peppers and mix the contents in your pot of greens.
Time: 2 ½-3 hrs (the longer they simmer the better the flavor)
Ingredients: (5-6 servings)
1/3 cup olive Oil
4 Jalapeño peppers, with stems removed
8 medium tomatoes, halved
2 tsp ground Thyme
1 tsp dried Savory
¼ cup lime juice
2 tbsp Agave
6 bunches Collard Greens (23 cups shredded)
1-2 cups vinegar (For cleaning)
1. After rinsing greens thoroughly, cut thin strips. I usually start from the top of the leaf down to the stem and then slice length-wise down the middle of the strips.
2. Soak greens in cold water with vinegar added, for 30 minutes. I do not measure; but, the ratio is about half cup per gallon of water. Vinegar is highly acidic and can dissolve the toughest pot stains. I typically avoid consuming it; however, it makes an excellent Collard cleaner. After soaking, I recommend that you rinse them once more before cooking them.
3. Add olive oil to a large pot with Thyme, Savory and Jalapeños.
4. Place tomato halves face down in the pot. (Note: I like to slice the tomatoes in half and cut the top of the core. This makes it easier for the skin to come off after simmering. It works the same, if you remove the core before slicing in half.)
5. Cook tomatoes over a medium fire, for about 20 minutes, until skins puff.
6. Use a fork to lift skins off of tomatoes.
7. Add lime and agave and stir.
8. If you do not want spicy greens, gently press the juice out of the Jalapeños with a spoon and remove them. If you leave them in, you could run the risk of breaking one of them while stirring the greens.
9. Add Collards and simmer contents over low fire. Stir every thirty minutes until greens are tender.