Cumin-and-Chile-Braised Collard Green Stems

1. 1

   In a large skillet, heat the oil.

2. 2

   Add the chiles, garlic and cumin; cook over moderate heat, stirring, until fragrant, 1 minute.

3. 3

   Add the collard stems and cook, stirring, until bright green, about 3 minutes.

4. 4

   Add the stock.

5. 5

   Cover and cook over moderately high heat, stirring occasionally, until the stems are tender, 10 minutes.

6. 6

   Swirl in the butter, season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.