Cumin-and-Chile-Braised Collard Green Stems


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 

Cumin-and-Chile-Braised Collard Green Stems
Photo: © Con Poulos
Total Time:
30 mins
4 to 6


  • 3 tablespoons extra-virgin olive oil

  • 2 Fresno chiles (small seeded and minced)

  • 6 cloves garlic (thinly sliced)

  • 1 tablespoon cumin seeds

  • 1 ¾ pounds collard green stems (cut into 1-inch lengths)

  • 1 cup chicken stock or low-sodium broth

  • 2 tablespoons unsalted butter

  • Kosher salt


  1. 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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