African Collard Greens

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African Collard Greens

 

2 pounds collard greens

1 medium yellow onion

5 green onions

1 fresh habanero chile pepper, whole

1/2 cup olive oil

3 cloves fresh garlic

1/2 teaspoon sugar

1/2 teaspoon cayenne

1 teaspoon cumin

1/2 teaspoon coriander

sea salt to taste

 

Wash collard greens thoroughly and slice finely into strings. Prepare oil by

adding minced onions, garlic and a little salt. Allow to saute in a 4 to 6 quart

stock pot until onion is caramelized about 3 to 5 minutes. Add sliced collard

greens into the stockpot, over the caramelized onion and garlic. Mix well. Add

all of the spices and the green onions. Cook greens until bright green and

tender. While cooking add the habanero pepper. Season to taste.

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