Collard Greens with Cardamom

1. 1

   In a large, enameled cast-iron casserole, heat the olive oil.

2. 2

   Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes.

3. 3

   Add the garlic, cardamom, pepper and ajwain and cook, stirring occasionally, until nicely browned and the pot is slightly dry, about 8 minutes.

4. 4

   Add the collards to the casserole in large handfuls, letting each batch wilt slightly before adding more.

5. 5

   Cover and cook over moderate heat, stirring occasionally, until the collards are just tender, 15 to 20 minutes.

6. 6

   Uncover the casserole and cook, stirring, until the most of the liquid has evaporated, about 5 minutes.

7. 7

   Season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.