Spicy collard greens with tomatoes recipe

There’s a certain unnamed establishment in Austin that serves the best collard greens I’ve ever had. I’ve been trying to replicate the recipe because it’s nutritious, tasty, and quick —you spend as much time prepping as cooking — about 10 minutes!

Also, it looks gorgeous.


Here’s my latest attempt:

2 T ghee (or a high-heat oil like coconut if you prefer vegan)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander
1/4 tsp cayenne, or to taste
1 large onion, chopped
1-2 cloves garlic, minced
1 tsp ginger, peeled and minced
3-6 chopped fresh jalapenos to taste, seeded (wear gloves while handling or wash hands well before rubbing eyes)
3 bunches collard greens (stack and cut into thirds lengthwise, then chop the middle third with stems into smaller pieces than outer thirds)
2 T apple cider vinegar
4-6 fresh Roma tomatoes, cut into wedges

Assemble ingredients. Chop, mince, peel, slice, and cut veggies in advance.

Heat oil over high heat in a large, deep skillet or pan. Add mustard seeds and cover. Listen carefully and when mostly popped, add cumin seeds and let brown for a minute. Lower heat to medium high. Add onion. Stir in coriander and cayenne. When onions are soft, add garlic and ginger.

Lower heat to medium. Add jalapenos and collard greens (let stem pieces cook for a couple of minutes covered, then add the rest). Add vinegar. Stir well.

Lower heat to simmer and cover. Check for doneness after 2 minutes.

When collards are almost done, add tomatoes, stir, cover, and cook for a minute. Taste and add salt as desired. Ready to serve!


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