Sauteed Greens
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1/2 cup chopped onion
3 garlic cloves, minced
1 Tbsp chopped fresh ginger
1 serrano pepper, split*
1 Tbsp sesame oil
1 tsp salt
1/2 tsp pepper
1 (1-lb) package fresh collard greens, washed, trimmed, and coarsely chopped
1 Tbsp sugar
1 Tbsp rice vinegar
Instructions:
Saute onion and next 3 ingredients in hot oil in a large skillet or wok 1 minute. Stir in salt and pepper. Add greens. Saute 2 minutes. Add sugar and vinegar. Cover and cook 3 minutes or until wilted. Remove and discard serrano pepper before serving.
*1/2 jalapeno pepper, split, may be substituted.
Serves 4-6.
From Southern Living magazine.