Bring a bit of chef Andy Husbands’ down-home cooking, well, home with his recipe for spicy collard greens. He kicks up the Southern veggie with red pepper flakes and minced garlic—good culinary matches for the rich smokiness of BBQ meats. Read on for the easy side dish instructions, or pick up Husbands’ latest cookbook, Pitmaster, for a primer on all things barbecue. He and The Smoke Shop team will be celebrating the book launch on Monday, April 3rd with whiskey cocktails and spicy, smoky snacks. (Get the details here.)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon kosher salt, plus more for seasoning
- 2 bunches of collard greens, stems removed and leaves cut into 1/8-inch ribbons
- In a large, heavy-bottomed sauté pan over medium high heat, heat the oil. Add the garlic, crushed red pepper flakes, and kosher salt. Stir continuously until the garlic starts to brown, about 1 to 2 minutes.
- Add the collard greens. Use tongs to stir and toss the greens, coating with the oil and seasoning, until wilted, about 3 to 4 minutes. Remove from the heat and taste for seasoning; a little more kosher salt might be needed. Serve immediately.