Curried Collard Greens and Yams
This recipe is best served over a bed of brown basmati rice.
(6-8 servings - it's also wonderful as "left-overs")
Ingredients
1-1/2 lbs. Collard Greens
3 lbs. Yams or Sweet Potatoes
1 - 15 oz. can Chick Peas, drained
2 cups Crushed or Pureed Tomatoes
1 Onion, large, sweet
1 tbsp. Garlic, crushed
2 tsp. Cumin, ground
1 tsp. Paprika
1 tsp. Turmeric, powder
1 tsp. Cinnamon, ground
1/4 tsp. Cayenne Pepper, ground
1 cup Raisins
1 cup Walnuts, shelled
Apple Juice, as needed
Preparation
If you choose to use a microwave oven for this recipe, it is best to cook in a large covered glass or ceramic baking dish that is microwave oven safe.
Place the crushed or pureed tomatoes, chick peas, crushed garlic, and seasonings in the covered baking dish and blend together with a spoon.
Thoroughly wash and clean the collard greens, removing any bad spots. Cut into small pieces or run them through the coarse shredding attachment of a food processor. Add to the baking dish and mix. Clean and peel the onion and coarsely chop or run it through the coarse shredder of a food processor. Add to the baking dish and mix again. Wash and peel the yams or sweet potatoes. Cut into 3/8 inch thick slices, and then cut the slices into 3/8 inch squares (don't worry about the odd shaped pieces on the edges). Add to the baking dish, mix well and cover.
Place the covered baking dish in the microwave oven set on high for about 10 minutes, or in a preheated conventional oven at 350 degrees F. until the collard greens begin to wilt.
At the same time you begin to cook the curried collard greens and yams, it is best to start cooking the basmati rice. We would suggest 2 cups of brown basmati rice cooked in 4 cups of water, or double our basmati rice recipe.
When the collards begin to wilt, remove the baking dish from the oven, add the raisins and walnuts and mix well. Cover, and place back in the oven for another 20-30 minutes or until the yams, collards and onions are tender, mixing well every 10 minutes. Every time you mix the curried dish, check the moisture content. If it appears to be drying out, add a little apple juice and mix well. When the dish is ready to serve, it should have a thick sauce. Serve over a bed of brown basmati rice and enjoy!
(6-8 servings - it's also wonderful as "left-overs")
Ingredients1-1/2 lbs. Collard Greens
3 lbs. Yams or Sweet Potatoes
1 - 15 oz. can Chick Peas, drained
2 cups Crushed or Pureed Tomatoes
1 Onion, large, sweet
1 tbsp. Garlic, crushed
2 tsp. Cumin, ground
1 tsp. Paprika
1 tsp. Turmeric, powder
1 tsp. Cinnamon, ground
1/4 tsp. Cayenne Pepper, ground
1 cup Raisins
1 cup Walnuts, shelled
Apple Juice, as needed
Preparation
If you choose to use a microwave oven for this recipe, it is best to cook in a large covered glass or ceramic baking dish that is microwave oven safe.
Place the crushed or pureed tomatoes, chick peas, crushed garlic, and seasonings in the covered baking dish and blend together with a spoon.
Thoroughly wash and clean the collard greens, removing any bad spots. Cut into small pieces or run them through the coarse shredding attachment of a food processor. Add to the baking dish and mix. Clean and peel the onion and coarsely chop or run it through the coarse shredder of a food processor. Add to the baking dish and mix again. Wash and peel the yams or sweet potatoes. Cut into 3/8 inch thick slices, and then cut the slices into 3/8 inch squares (don't worry about the odd shaped pieces on the edges). Add to the baking dish, mix well and cover.
Place the covered baking dish in the microwave oven set on high for about 10 minutes, or in a preheated conventional oven at 350 degrees F. until the collard greens begin to wilt.
At the same time you begin to cook the curried collard greens and yams, it is best to start cooking the basmati rice. We would suggest 2 cups of brown basmati rice cooked in 4 cups of water, or double our basmati rice recipe.
When the collards begin to wilt, remove the baking dish from the oven, add the raisins and walnuts and mix well. Cover, and place back in the oven for another 20-30 minutes or until the yams, collards and onions are tender, mixing well every 10 minutes. Every time you mix the curried dish, check the moisture content. If it appears to be drying out, add a little apple juice and mix well. When the dish is ready to serve, it should have a thick sauce. Serve over a bed of brown basmati rice and enjoy!
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