SPICY STEWED COLLARDS
Collards are a hearty green with a slightly bitter edge so they pair well with a little heat and warm spices like cardamom and cumin. If you can't find a Fresno pepper, use a small jalapeño or a few pinches of crushed red pepper flakes instead.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion in olive oil in a Dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and 1/2 teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1 1/2 teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.
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