Braised collard greens with sweet corn
Collard greens are large dark colored leaves which are
part of the cabbage and broccoli family. They are grown in different parts of
the world and are referred to by different names. ***In Brazil , it is called couve, couve-galega in Portugal , kovi or kobi in Cape Verde , berza in Spanish-speaking
countries, raštika in Bosnia and
Herzegovina and Croatia and raštan in Montenegro and Serbia . In Kashmir , it is called haak. In Congo , Tanzania and Kenya (East Africa ),
the plant is called sukuma wiki.
5 cups thinly sliced organic collard greens (ribs removed – about 9 large leaves)
1 cup finely chopped white onion
1 clove of garlic, finely minced
1 tablespoon chopped jalapeno or Serrano chili
1 cup frozen or fresh sweet corn kernels
½ teaspoon cumin seeds
½ cup water
4 teaspoons canola oil
1/8th teaspoon granulated sugar
½ - ¾ th teaspoon salt
1. Heat a medium sized sauté pan with canola oil. Add the cumin seeds – when they pop, add the chopped onion, garlic and chili peppers. Sauté over medium heat for about 3 minutes till the onions are soft and light brown.
2. Add the finely sliced collard greens and toss with onion mixture. Add ¼ teaspoon salt and ¼ cup water and cover and cook for 5 minutes over low heat. Remove cover and stir the mixture. Add the sweet corn kernels and ¼ teaspoon salt and mix. Then add ¼ cup water and cover and continue to cook over low heat for another 10 minutes, stirring occasionally.
3. Finally check for salt and add the sugar, mix and cook covered for 5 more minutes. By this time the collard greens should be soft and creamy. Serve warm.
Serves 2
*** This information is from Wikipedia
Collard greens are hearty greens which take to braising very
well. Simmered over a long period gives it a beautiful creamy and
silky texture. They have a slightly bitter flavor and I combine them with onions and sweet
corn and braise the leaves to make a wonderful tasty dish. The onions caramelize with slow cooking and become sweet and along with the sweet corn contrasts well with the bitter greens. The addition of the chili peppers gives the dish a slight kick and the cumin gives it a faint smokiness.
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| Braised collard greens with sweet corn |
1 cup finely chopped white onion
1 clove of garlic, finely minced
1 tablespoon chopped jalapeno or Serrano chili
1 cup frozen or fresh sweet corn kernels
½ teaspoon cumin seeds
½ cup water
4 teaspoons canola oil
1/8th teaspoon granulated sugar
½ - ¾ th teaspoon salt
1. Heat a medium sized sauté pan with canola oil. Add the cumin seeds – when they pop, add the chopped onion, garlic and chili peppers. Sauté over medium heat for about 3 minutes till the onions are soft and light brown.
2. Add the finely sliced collard greens and toss with onion mixture. Add ¼ teaspoon salt and ¼ cup water and cover and cook for 5 minutes over low heat. Remove cover and stir the mixture. Add the sweet corn kernels and ¼ teaspoon salt and mix. Then add ¼ cup water and cover and continue to cook over low heat for another 10 minutes, stirring occasionally.
3. Finally check for salt and add the sugar, mix and cook covered for 5 more minutes. By this time the collard greens should be soft and creamy. Serve warm.
Serves 2
*** This information is from Wikipedia
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