Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, click here.

　　When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.

　　

Ingredients

Makes 4 to 6 servings

　　2 large bunches collard greens (about 2 pounds), ribs removed

　　2 tablespoons unsalted butter

　　1 onion, halved and sliced

　　2 cloves garlic, chopped

　　2 cups water

　　1 to 2 teaspoons chipotle hot pepper sauce

　　1/2 teaspoon salt

　　

Step 1

1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.

　　

Step 2

2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.

　　

Step 3

3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

　　Reprinted with permission from The Deen Bros. Cookbook by Jamie and Bobby Deen and Melissa Clark. © 2007 Meredith Books.