This simple and delicious recipe is courtesy of Bryant Terry and his Afro-Vegan cookbook.  The texture and crunch of both vegetables combined with garlic makes for a savory and satisfying dish.


8 oz. Savoy cabbage, cored

12 oz. Collard greens, stemmed

1 Tbs. plus ½ tsp. Coarse salt

2 Tbs. Extra-virgin olive oil

7 cloves of garlic, thinly sliced

¼ C. Vegetable stock


Bring 12 cups of water to a boil

While it is heating, cut the cabbage into paper-thin strips and set aside

Stack 4 collard green leaves on top of one another. Roll into a tight cylinder and slice crosswise into paper-thin strips.  Repeat with all remaining leaves.

Add 1 tablespoon of salt to the boiling water

Gently lower the cabbage into the water.

Return to a boil and cook uncovered until just wilted, about 30 seconds

Transfer to a colander and drain

Lower the collard greens into boiling water

Return to a boil and cook uncovered about 8 to 10 minutes. Transfer to a colander and drain

Warm oil in a large saute pan over medium heat. Add the garlic and remaining salt and saute until garlic turns golden, about 5 minutes.

Add collard greens and saute about 2 minutes

Stir in the cabbage and saute until tender, about 4 minutes

Stir in the stock, cover, and cook until most of the liquid is evaporated about 3 minutes

Serve hot


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