YIELD: 4 servings 1 lb. fresh collard greens, washed 1/3 cup olive oil 1 large red onion, diced 1 large red bell pepper, diced 1 Tbsp. finely chopped garlic 1 tsp. finely chopped ginger 1 green chili pepper, sliced (optional) Dash (1/8 tsp.) turmeric powder Dash (1/8 tsp.) ground cinnamon Dash (1/8 tsp.) nutmeg 2 cups water salt and pepper, to taste 1. Strip the leaves from the stems of the collard greens. Coarsely chop the stems and set aside. Finely chop the leaves ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.