FOODQUICK RECIPES

Kabul Collard Greens

Vegan chef Tina L. Singleton uses Afghan cardamom, ginger, and cinnamon to spice up this healthy side.

by TINA SINGLETON APRIL 13, 2016

PHOTOGRAPH BY PENNY DE LOS SANTOS

• Subscribe

Serves 4

2 large bunches of collard greens (about 1 pound), stemmed
1 tablespoon plus ½ teaspoon kosher salt, divided
½ cup fresh-squeezed orange juice
½ teaspoon ground coriander
½ teaspoon ground ginger
1⁄8 teaspoon ground cardamom
1⁄8 teaspoon ground cinnamon
1 tablespoon olive oil
2 cloves of garlic, minced
½ cup raisins

Related: 7 Reasons You Need To Eat More Greens

1. Stack 4 to 5 collard leaves on top of each other, roll lengthwise tightly like a cigar, and slice crosswise into 1-inch-thick strips. Repeat with remaining collards.

2. In a large pot over high heat, bring 3 quarts water to a boil. Add 1 tablespoon salt and the collards and cook, uncovered, until softened, 8 to 10 minutes. Drain in a colander.

3. In a small bowl, whisk together the orange juice, coriander, ginger, cardamom, and cinnamon. Set dressing aside.

4. In a medium skillet, warm the oil over medium. Add the garlic and stir until fragrant, 1 minute. Add the collard greens and ½ teaspoon salt. Cook, stirring frequently, 3 minutes. Add the juice mixture and raisins; toss to coat. Remove from heat and serve immediately.