Cooked leafy greens figure prominently in West African soups and stews. This is our take on stewed collard greens using flavors and ingredients found in the West African kitchen, including dried shrimp for an "umami" quality, and tamarind for the acidic kick normally found in Southern greens.
Recipe courtesy of Young Sun Huh
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

1. Heat the oil in a Dutch oven or large heavy pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the ginger, dried shrimp, garlic and habaneros and cook, stirring, about 2 minutes. Add the tomatoes and cook until they soften and start to break down, about 4 minutes. Add the collards, chicken broth, salt and black pepper. When the broth comes to a boil, cover the pan, lower the heat and simmer until the collards are completely tender, about 30 minutes. Stir in the tamarind and season with additional salt and pepper.

2. Serve with a generous portion of steamed rice.

IDEAS YOU'LL LOVE

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Roasted Green Beans

Recipe courtesy of Ree Drummond

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Green Eggs and Ham

Recipe courtesy of Food Network Kitchen

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Green Salad with French Dressing

Recipe courtesy of Trisha Yearwood

Green Salad Vinaigrette

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking