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Collard Greens Stewed with Tomato, Shallots and Ginger
These silky, long-cooked collard greens are fortified by a base of shallots and tomato paste and brightened by the addition of fresh ginger. The result is rich yet light, bringing the collards’ vegetal flavor to the forefront. Serve as a side dish or as the main attraction, with cornbread alongside to soak up the braising liquid.
4
Servings
Tip
Don’t rush the cooking time. Cooked slowly over low heat, the collards become meltingly tender.
1¼ hours
20 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
4
medium shallots OR 1 small red onion, halved and thinly sliced
Directions
-
01In a large Dutch oven over medium, heat the oil until shimmering. Add the shallots and ¼ teaspoon salt, then cook, stirring occasionally, until softened and translucent, about 4 minutes.
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May 6, 2023
Great depth of flavor
I was surprised at how wonderful the braising liquid tasted with so few ingredients in this recipe. Mine was significantly more liquid than the photo - I might advise reducing the amount of water added. I kept it on a heavy simmer with the lid off for over 50 minutes. I used one “bunch” of collard greens. It all worked out deliciously and went surprisingly well with the leftover Miso Gochujang Pork that I had. I would not have expected that either, but they were fabulous together.
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