Chipotle Steak With Collard Greens Recipes

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

Steps:

• Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

Steps:

• Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
• Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

Steps:

• 1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
• 2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
• 3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.