Color Wheel: Three Recipes with Collard Greens, Shallots, and Chiles

By Rachel Jones | Last Updated March 01, 2017
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Photographs by Michael Fornataro | Styling by Alyssa Otto

As the bland, dreary days of winter start to make their way to our rearview mirror, we’re heading full speed ahead toward the bright days of spring. Inspired by the reawakening of the season, we wanted to invite three local chefs to cook up dishes using earthy collard greens, pungent purple shallots, and fiery chiles. The beautiful ingredients combined with these chefs’ creativity make for one tasty ride! 

Collard Pasta

Collard Pasta
By Justin Steel of Bar Marco | Yield: 6 servings

Greens & Chiles Hash

Greens and Chiles Hash
By Kevin Kelley of Square Café | Yield: 2 servings

Braised Collard Greens, Caramelized Shallot Scallops, and Fire-Roasted Chile Purée

Braised Collard Greens, Caramelized Shallot Scallops, and Fire-Roasted Chile Purée
By Jared Snoodgrass of Common Plea Catering | Yield: 6-8 servings

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