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
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Collard Greens with Tamarind
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

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 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.

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