Prep 45 mins
Cook 20 mins
This is adapted from a recipe from drfuhrman.com. The blend of spices in this dish make a flavorful combination. I don’t like spices too strong so I cut them back from the original recipe.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.
- 16 ounces collard greens, tough stems removed, leaves chopped
- 1 tablespoon garlic, minced or 3 garlic cloves
- 1 1⁄2 cups diced onions or 1 large onion
- 2 cups sliced mushrooms or 6 -8 mushrooms
- 1 red bell pepper, seeded and chopped
- 1 (15 ounce) can fire-roasted tomatoes
- 1⁄4 cup raisins
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 1⁄2 teaspoon ground coriander (or to taste)
- 1 teaspoon cinnamon (or to taste)
- 1⁄2 teaspoon ground cumin (or to taste)
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon oil (to coat pan)
- Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
- Combine tomatoes, raisins, chickpeas and spices and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
- Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
- Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.