1.5 lbs of collards, stemmed and finely chopped
1 c. minced onion or leeks
2 T. water
1/4 c. olive oil
2 T. minced fresh garlic
1 medium tomato, very finely chopped
1 medium jalapeno pepper, sliced
1 t. cumin
1 t. cardamom
3/4 t. salt
Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander. Add onion/leek and 2 T. water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring for 1 more minute. Add tomato and jalapeno cook, stirring a few times for 5 minutes. Stir in the greens, cover and cook for 10 more minutes. Reduce heat to medium0-low. Stir in spices and cook for 3 minutes. Remove from heat and stir in salt.
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