Collard Greens with Tamarind
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 6
- Sodium
- 875
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
2 tablespoons peanut or vegetable oil
1 yellow onion, diced
1 tablespoon minced ginger
1 tablespoon small dried shrimp, roughly chopped
2 cloves garlic, minced
1 habanero or Scotch bonnet pepper, halved (seeds removed if you don't want it too spicy)
2 large tomatoes, diced
1 pound collard greens, ribs removed and leaves sliced into 1/3-inch ribbons
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon tamarind concentrate
Serving suggestions: steamed rice
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.