Time: 25 min.
Complexity: easily
Servings: 4

Collard greens are dense and bitter, so they pair well with hot peppers and spices like cardamom and cumin. If you can't find Fresno peppers, substitute a small jalapeño or a few pinches of crushed red pepper flakes.

Ingredients:

• 2 bunches of kale
• 1 red onion
• 1 Fresno pepper
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 0.5 tsp ground cardamom

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

leafy cabbage, red onion, Fresno pepper, lemon juice, ginger root, cumin, turmeric, cardamom

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Preparation:

Step 1
• In a large Dutch oven over medium heat, sauté 1 sliced ​​red onion in olive oil until soft, 4 minutes. Add 1 chopped Fresno chili with seeds, 2 chopped garlic cloves, 1 tablespoon minced ginger, 1 teaspoon each cumin seeds and ground turmeric, and 1/2 teaspoon ground cardamom; cook for 1 minute.
Step 2
• Add 2 bunches of chopped kale and 1.5 teaspoons coarse salt; stir. Add 1 cup of water, cover, and simmer until tender, about 15 minutes. Remove the lid, increase the heat, and cook for another 1 minute. Add 1 tablespoon of lemon juice.

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