Matts Four Pepper Collards from The Lee Bros Charleston Kitchen

Ingredients

• 1/4 cup peanut or canola oil
• 3 jalapeño peppers, preferably red, seeded and chopped
• 1 large poblano chili, seeded and chopped
• 1 cup chopped yellow or white onion (about 1 medium)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons smoked paprika
• 4 pounds collard greens (about 3 bunches), stems trimmed, leaves rolled and sliced into 3/4-inch-thick ribbons (about 5 quarts)

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