Serves 4
75 min
Collard Greens with Tamarind
Recipe GLPR6603ba07854da5
A vibrant, West African-inspired braised dish featuring tender collard greens cooked with aromatic aromatics, dried shrimp, and a tangy tamarind finish. The greens are simmered in chicken broth until completely tender, with layers of ginger, garlic, habanero heat, and tomatoes creating a deeply flavorful base. Serve alongside steamed rice for a satisfying, nutritious main course.
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Ingredients
2 tablespoons peanut or vegetable oil
1 yellow onion, diced
1 tablespoon minced fresh ginger
1 tablespoon small dried shrimp, roughly chopped
2 cloves garlic, minced
1 habanero or Scotch bonnet pepper, halved and seeded
2 large tomatoes, diced
1 pound collard greens, ribs removed and leaves sliced into thin ribbons
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 teaspoon tamarind concentrate
Directions
Heat the oil in a large heavy pot or Dutch oven over medium heat. Once shimmering, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the minced ginger, dried shrimp, minced garlic, and halved habanero pepper. Cook, stirring frequently, for about 2 minutes until fragrant.
Add the diced tomatoes and cook, stirring occasionally, until they soften and begin to break apart, approximately 4 minutes.
Add the sliced collard greens to the pot along with the chicken broth, kosher salt, and freshly ground black pepper. Stir well to combine.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the collard greens are completely tender, approximately 30 minutes.
Stir in the tamarind concentrate and taste for seasoning, adjusting salt and pepper as needed.
Serve the collard greens hot alongside a generous portion of steamed rice.
