Heart-Healthy Collards, a unique take on traditional greens.
Indulge in a mouth-watering dish of stewed collard greens infused with a burst of ethnic flavor. Savor the nutritious blend of ingredients that will nourish your body and leave you feeling energized throughout the day.
I learned this recipe from the Eritrean culture and watched YouTube videos on making it my version of an African American traditional dish. In my family culture, we would boil the collard greens and add smoked meats for flavor, leaving all the nutrients in the broth. We also always had a side of cornbread to eat with this delicious dish. When you add ginger, cardamom, and serrano peppers to this recipe, it is very flavorful and packed with added nutrients. I had these additions as optional based on your available ingredients. I recommend serving this dish with cornbread to make it feel like the traditional Southern greens from childhood. My Mom loves the stewed greens recipe and requests them at every holiday gathering. She is a picky eater, so this says a lot!
Stewed Collard Greens
Ingredients
2 -bunches Fresh Collard greens
2- Liters of Hot water
2 medium size Yellow Onion (Minced)
3-cloves of fresh garlic
6 medium sized Roma tomatoes (Minced)
Salt to taste
1/4 to 1/2 cup of Olive Oil
1 teaspoon-Ground Cardamon
Optional sliced Serrano pepper for taste
Optional: 1 teaspoon of minced ginger root
Directions
After triple washing and chopping greens, place in a large bowl. Add 2 liters of hot water to the bowl of greens to make them tender for 15 minutes.
Mince 6 Roma tomatoes, 2 yellow onions and 3 cloves of garlic in a food processor (or you can chop it by hand) (Mince all ingredients SEPARATELY in food processor)
In a Medium sized pot that has a lid, place minced onions and chopped garlic cloves. Cook on medium heat.
Cook all the water off from the onions, until the onions look dry.
Add 1/4 cup to 1/2 cup of Olive Oil to the medium size pot with onions. Stir.
Add the minced tomatoes to the pot and stir.
Add a dash of salt and 1 teaspoon of Cardamon and stir.
The bowl of greens soaking in hot water, you need to drain.
Add the greens to the pot with the onion tomato base.
Stir and cover with lid on a medium heat for 30-40 minutes until leaves are tender. Enjoy!
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