Collard Greens With Tomatoes, Ginger, and Turmeric

The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.

collard greens

Makes four servings
Hands-on preparation time: 15 minutes
Total preparation time: 20 minutes

  • 2 bunches collard greens, stems removed, leaves cut into 2-inch pieces (about 6 cups)
  • 2 tbs. ghee or coconut oil
  • 1 tsp. black mustard seeds
  • 1 tbs. minced gingerroot
  • 1 jalapeño, minced
  • 1 tsp. ground turmeric
  • 1 large tomato, diced
  • 1/2 tsp. salt

Soak the cut collard greens in water to wash; dry in a salad spinner to remove excess moisture. Heat the ghee or coconut oil in a large Dutch oven or sauté pan with a lid. Add the mustard seeds and allow them to pop in the covered pan. Add the minced gingerroot, jalapeño, and turmeric, and sauté for five minutes, until aromatic. Add the tomato and salt, and cook a few minutes longer to make a sauce. Add the collard greens and cover the pan for a minute or two to wilt the greens. Stir well to coat the greens, and then continue to simmer uncovered until the greens are tender, about five to seven minutes.

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