Curried Collard Greens and Yams

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Curried Collard Greens and Yams

 

This recipe is best served over a bed of brown basmati rice.

It's also wonderful as left-overs.

 

1 1/2 lbs. collard greens

3 lbs. yams or sweet potatoes

1 15 oz. can chickpeas, drained

2 cups crushed or pureed tomatoes

1 onion, large, sweet

1 tbsp. garlic, crushed

2 tsps. cumin, ground

1 tsp. paprika

1 tsp. turmeric, powder

1 tsp. cinnamon, ground

1/4 tsp. cayenne, ground

1 cup raisins

1 cup walnuts, shelled

apple juice, as needed

 

Place the crushed or pureed tomatoes, chick peas, crushed garlic, and seasonings

in the covered baking dish and blend together with a spoon.

Thoroughly wash and clean the collard greens, removing any bad spots. Cut into

small pieces or run them through the coarse shredding attachment of a food

processor. Add to the baking dish and mix. Clean and peel the onion and

coarsely chop or run it through the coarse shredder of a food processor. Add to

the baking dish and mix again. Wash and peel the yams or sweet potatoes. Cut

into 3/8 inch thick slices, and then cut the slices into 3/8 inch squares (don't

worry about the odd shaped pieces on the edges). Add to the baking dish, mix

well and cover.

Place the covered baking dish in the microwave oven set on high for about 10

minutes, or in a preheated conventional oven at 350 degrees until the collard

greens begin to wilt.

At the same time you begin to cook the curried collard greens and yams, it is

best to start cooking the basmati rice. We would suggest 2 cups of brown

basmati rice cooked in 4 cups of water, or double our basmati rice recipe.

When the collards begin to wilt, remove the baking dish from the oven, add the

raisins and walnuts and mix well. Cover, and place back in the oven for another

20 to 30 minutes or until the yams, collards and onions are tender, mixing well

every 10 minutes. Every time you mix the curried dish, check the moisture

content. If it appears to be drying out, add a little apple juice and mix well.

When the dish is ready to serve, it should have a thick sauce. Serve over a bed

of brown basmati rice.

 

 

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