Grilled Greens and Leek Tops with Chile-Garlic Sauce

Recipe adapted from:


1 Fresno Chile, halved lengthwise

6 garlic cloves, unpeeled or fresh garlic from your box, quartered

1/4 cup olive oil

Kosher salt and ground black pepper

1 teaspoon honey

6 large leeks

1 bunch collard greens, stems removed


Heat the oven to 400°.  Toss the Chile halves and the garlic in 2 tablespoons of oil and spread them out on a foil lined baking sheet. Season with salt and pepper, and bake until the Chile and garlic are tender (15-20 minutes). Using tongs, transfer the Chile halves and garlic to a work surface and reserve the cooking oil. Puree in a blender with the reserved cooking oil, 1 tablespoon additional olive oil and the honey. Scrape the Chile sauce into a bowl and season with salt and pepper. Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves (save the white parts for another time!). In a large bowl, toss the leeks and collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred (8 - 10 minutes). Turn the heat on your grill down to low and close the lid, allowing everything to steam until tender. Spread the Chile garlic sauce on a platter and pile the greens and leeks on top!

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