Another brainchild of my youngest child who dreams of appearing on Hot Ones, these Spicy Southern Collards are your pretty traditional soul food collards, but with the addition of a Carolina Reaper pepper.
In case you missed it the last time I explained, Carolina Reaper peppers are the hottest pepper in the world. They’re over 200x hotter than a jalapeno – which is what I use in my regular collards – so it should go without saying that Spicy is the name of this recipe for a reason!
This Spicy Southern Collards recipe is very flexible, and you’ll need to be as well to get the most out of it. Some collard greens are more bitter, or tougher than others. You may need to adjust the cooking time or the amount of sugar, salt, or vinegar.
Taste as you go for best results. If you’re looking to make a pot of collard greens without the 2 million Scoville units just omit the pepper, or try the jalapeno. I include the seeds and membranes, but strip those out if you need to reduce the heat but still want a lil’ bit.
You can watch me prepare them on IGTV here along with some other Carolina Reaper creations.
Please forgive the photo by the way, I meant to take individual photos of these collards (and the Carolina Reaper Mac & Cheese) posted previously, but I forgot. Someone remind me to do that next time I make these.Print