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
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
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Aggregate Rating value: 2
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: @CyanBone
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
