Collards Moroccan Style Recipe

Name: Collards Moroccan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces collard greens, tough stems removed, leaves chopped; 1 tablespoon garlic, minced or 3 garlic cloves; 1 1/2 cups diced onions or 1 large onion; 2 cups sliced mushrooms or 6 -8 mushrooms; 1 red bell pepper, seeded and chopped; 1 (15 ounce) can fire-roasted tomatoes; 1/4 cup raisins; 1 (15 ounce) can low-sodium chickpeas, drained and rinsed; 1/2 teaspoon ground coriander (or to taste); 1 teaspoon cinnamon (or to taste); 1/2 teaspoon ground cumin (or to taste); 1/8 teaspoon crushed red pepper flakes; 1/2 teaspoon oil (to coat pan)

Servings: persons

16 ounces collard greens, tough stems removed, leaves chopped
1 tablespoon garlic, minced or 3 garlic cloves
1 1/2 cups diced onions or 1 large onion
2 cups sliced mushrooms or 6 -8 mushrooms
1 red bell pepper, seeded and chopped
1 (15 ounce) can fire-roasted tomatoes
1/4 cup raisins
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
1/2 teaspoon ground coriander (or to taste)
1 teaspoon cinnamon (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon oil (to coat pan)

1
Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
2
Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
3
Combine tomatoes, raisins, chickpeas and spices and set aside.
4
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
5
Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
6
Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces collard greens, tough stems removed, leaves chopped, 1 tablespoon garlic, minced or 3 garlic cloves, 1 1/2 cups diced onions or 1 large onion, 2 cups sliced mushrooms or 6 -8 mushrooms, and more.

Yes, Collards Moroccan Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collards Moroccan Style

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