Maybe you’re trying to eat more greens and fewer holiday cookies. Maybe you just made those chipotle sweet potatoes and you’re not sure what to do with the leftover chipotle puree. Or maybe you’re just looking for a different way to prepare your collards for New Year’s Day. So what should you do? Try this recipe, obviously.

You can make this as spicy (or not) as you’d like. And it doesn’t take too long to cook. The only time-consuming part is removing the collard leaves from the stems and chopping them up.

Are y’all done with your holiday shopping yet? I just got back from a weekend of shopping in Chicago with my mom, so I am almost done. That is very unlike me, though. Usually I am shopping up to Christmas Eve.

I’m sorry I haven’t had much time this month for holiday baking. I have a few things I’m hoping to make in the next few days, but if you’re looking for Christmas cookies, you may want to check out the 12 days of Christmas cookies I did last year. But I would also recommend these greens! They’re good for you.

Spicy collard greens (Adapted from Bobby Flay’s Bar Americain Cookbook, Serves 6)
2 tablespoons canola oil
1 medium white or yellow onion
4 cloves garlic
2 1/2 pounds collard greens (this may be 2 or 2 1/2 bunches)
1 1/2 cups water
2-3 tablespoons pureed canned chipotles in adobo
Salt and pepper to taste
2-3 tablespoons apple cider vinegar

Finely dice the onion. Peel and finely chop the garlic cloves. Remove the big ribs and stems from the collards and coarsely chop the leaves.

Heat oil over high heat in a large saute pan or skillet until the oil looks shimmery. Add the onion and cook about 4 minutes, until soft. Add the garlic and cook 1 minute.

Carefully add the water and chipotle puree to the onion/garlic mixture and bring to a boil. Add the collards and stir to coat. Reduce the heat to low, cover pot and cook, stirring occasionally, for 15-20 minutes. Season with salt and pepper if desired.

Transfer to serving bowl and drizzle with vinegar.