This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems. Slideshow: More Vegetarian Recipes 

Justin Chapple
November 2015

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The braised collard stems can be refrigerated overnight.