Best Moroccan Greens Recipes

MOROCCAN GREENS

Steps:

• Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
• Add the spices and briefly toss the contents of the pan to toast the spices.
• Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
• When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
• While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
• Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
• To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.

COLLARDS MOROCCAN STYLE

Steps:

• Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
• Combine tomatoes, raisins, chickpeas and spices and set aside.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
• Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
• Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.