Collard Greens With Lentils Tomatoes And Indian Spices Recipes

COLLARD GREENS WITH LENTILS, TOMATOES AND INDIAN SPICES

Steps:

• Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat.
• Add onion and garlic and cook until onion is translucent, about 5 minutes.
• Stir in garam masala and cook until fragrant, about 1 minute.
• Add tomatoes and their juices with 1 cup water and bring to a boil.
• Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
• Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil.
• Reduce heat to a simmer and cook about 8 minutes or until lentils are tender.
• Stir lentils into skillet with collards and serve.

LENTIL AND GREEN COLLARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

KARDEA'S COLLARD GREENS WITH TOMATO

Steps:

• Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.