Collard Greens With Tamarind Food

COLLARD GREENS WITH TAMARIND

Collard Greens with Tamarind image

Cooked leafy greens figure prominently in West African soups and stews. This is our take on stewed collard greens using flavors and ingredients found in the West African kitchen, including dried shrimp for an "umami" quality, and tamarind for the acidic kick normally found in Southern greens.

Provided by Young Sun Huh

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons peanut or vegetable oil
1 yellow onion, diced
1 tablespoon minced ginger
1 tablespoon small dried shrimp, roughly chopped
2 cloves garlic, minced
1 habanero or Scotch bonnet pepper, halved (seeds removed if you don't want it too spicy)
2 large tomatoes, diced
1 pound collard greens, ribs removed and leaves sliced into 1/3-inch ribbons
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon tamarind concentrate
Serving suggestions: steamed rice

Steps:

1. Heat the oil in a Dutch oven or large heavy pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the ginger, dried shrimp, garlic and habaneros and cook, stirring, about 2 minutes. Add the tomatoes and cook until they soften and start to break down, about 4 minutes. Add the collards, chicken broth, salt and black pepper. When the broth comes to a boil, cover the pan, lower the heat and simmer until the collards are completely tender, about 30 minutes. Stir in the tamarind and season with additional salt and pepper.
2. Serve with a generous portion of steamed rice.

BRAISED COLLARD GREENS WITH SMOKED PORK

Braised Collard Greens with Smoked Pork image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

6 pounds fresh collard greens, tough stalks and ribs removed and leaves roughly torn to bite-sized pieces
1 cup packed dark brown sugar
1 cup tarragon vinegar
1/2 yellow onion, thinly sliced
1 cup pulled pork
4 cups pork broth

Steps:

Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
Use a slotted spoon or tongs to divide the collards among bowls and serve hot.

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