Active Time
Total Time
30 MIN
Serves : 4 to 6
© Con Poulos

How to Make It


In a large skillet, heat the oil. Add the chiles, garlic and cumin; cook over moderate heat, stirring, until fragrant, 1 minute. Add the collard stems and cook, stirring, until bright green, about 3 minutes. Add the stock. Cover and cook over moderately high heat, stirring occasionally, until the stems are tender, 10 minutes. Swirl in the butter, season with salt and serve.

Make Ahead

The braised collard stems can be refrigerated overnight.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: @GreenFries

Review Body: I will eat anything with cumin. Just gotta pick some up on the way home and this will be mine.

Review Rating:

Date Published: 2016-06-16

Author Name: Shani Benjamin

Review Body: Sorry, not my cup of tea.

Review Rating: 2

Date Published: 2016-06-16