Chipotle Braised Greens | Cook for Your Life
Chipotle Greens- anti-cancer recipes- cook for your life

Chipotle Braised Greens

Rated 4.7 out of 5
4.7 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Chipotle in Adobo is a great pantry item. Smoked, dried chipotle chilies are stewed in adobo sauce until they are soft, then jarred or canned. They make food deliciously smokey without using a shred of...


  • 3 tablespoons extra virgin olive oil
  • 1 large onion, sliced thin
  • 2 cloves garlic, sliced thin
  • ¼ cup chipotle in adobo, chopped (or less to taste)
  • 1 large bunch kale, sliced into ¼ inch strips
  • 1 large bunch collard greens, sliced into ¼ inch strips
  • Salt to taste
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Nutrition Facts


134 cals


11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g


9 g


3 g


3 g


3 g


261 mg


  1. In a large saute pan, heat olive oil over a medium heat. Add onion and garlic.  Season with a sprinkle of salt and reduce to medium low heat and allow to cook slowly until onions and garlic begin to brown.
  2. Stir chipotle into onions and garlic.  Allow to cook 2 minutes until the onions have taken on a reddish color.
  3. Add the kale and collard greens. Cook until tender, about 10-15 minutes, adding a splash of water if needed. Season with salt and serve.

Chef Tips

Note: the chipotle peppers lend both heat and smoke without the use of more traditional smoked meats like ham hocks or turkey tails.

If you are worried about the chilies making the greens being too spicy, scrape out any seeds from the chilies before chopping them and use more adobo sauce than chilies. You’ll get the smokiness without so much heat. Freeze any leftover chilies in adobo for another use.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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