This mildly spiced take on hearty greens can also be made with kale.
In Advance: Wash and chop collard greens, dry thoroughly, wrap in a dish towel and refrigerate for up to one day.
Servings: 6 - 8
- 8 cups water
- 1 tablespoon kosher salt
- 2 to 2 1/2 pounds collard greens, washed, stemmed and cut crosswise into 1/2-inch strips
- 1/4 stick (2 tablespoons) butter
- 1 large onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
Bring water to a boil in large non-aluminum pot about 10 inches in diameter. Add the salt, then collards and return to a boil. Boil gently, stirring now and then, until tender. Timing varies, but 15 minutes is usual. Drain, reserving liquid. Finely chop the collards.
Place the same pot over low heat and melt the butter. Add the onion and cook until softened, about 5 minutes. Add the ginger, cumin, cardamom and cinnamon. Stir for 1 to 2 minutes. Add the chopped collards and 1 cup of reserved cooking liquid and increase the heat to medium. Simmer gently, uncovered, for a few minutes.
Cover and simmer gently for 10 minutes. Uncover and boil a few minutes longer until the sauce is the desired consistency. Serve hot.
Adapted from "Vegetables From Amaranth to Zucchini" by Elizabeth Schneider (Morrow Cookbooks, 2001).
Tested by Jeanne McManus.
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