Sauteed Collards With Roasted Poblanos

• 4 tablespoons Extra Virgin Olive Oil (EVOO)
• 8 Cloves of Garlic (sliced)
• 1 Yellow Onion (Chopped)
• 1 teaspoon Cumin
• 2 bunches Collard Greens (stems removed & chopped)
• Salt (Generous Pinch)
• 4 Grounds with a Pepper Grinder
• 6 Red Poblano Peppers

1. First, preheat the oven to 425u0b0F
2. While the oven is preheating stem, seed and quarter the poblanos. Next spread the peppers out on a baking dish skin down, and throw in 4 or 5 cloves of garlic. Drizzle with EVOO and a pinch of salt.
3. When the oven is preheated place the peppers in the oven. Bake the peppers for 10 min and flip them skin up. Continue baking for 10-15 min until the skins start bubbling and look lightly charred.
4. Once the oil is hot toss in the chopped onion and saute for about 5 minutes. Add in the sliced garlic and cumin and saute for 2 more minutes.
5. Remove the peppers from the oven and place the peppers on top of the greens and serve. Makes an excellent side dish with grilled meat. Enjoy!

olive oil, garlic, yellow onion, cumin, salt, pepper, red poblano peppers

Taken from food52.com/recipes/26172-sauteed-collards-with-roasted-poblanos (may not work)