Author: Bryant Terry
Ingredients
- 1 tablespoon plus ¼ teaspoon coarse sea salt
- 1 pound collard greens, cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped
- ½ teaspoon minced fresh ginger
- ¼ teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 2 large cloves garlic, minced
- 1 cup vegetable stock, homemade or store-bought
- 1 large red bell pepper, diced
- 1 jalapeno chile, seeded and minced
Instructions
- Put 12 cups of water in a large pot and bring to a boil over high heat. Add 1 tablespoon of the salt, then add the greens and cook uncovered until softened, about 10 minutes.
- Drain well, pressing the greens to extract as much liquid as possible. When cool enough to handle, transfer to a cutting board and chop finely.
- Warm the oil in a medium sauté pan over medium heat. Add the onion, ginger, chili powder, cayenne, and the remaining 1/4 teaspoon salt. Sauté until the onion is soft and beginning to brown, about 10 minutes. Add the garlic and sauté for 2 minutes.
- Stir in the greens and stock and bring to a simmer. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the greens are tender, about 40 minutes.
- Stir in the bell pepper and jalapeño. Increase the heat to medium-high, cover, and simmer for 2 minutes.
