Tuesday, November 29, 2011

Collards with tahini

I got this recipe from Mark Bittman's How to Cook Everything. Serve it over basmati rice.

2 tablespoons olive oil
1 tablespoon chopped garlic
1 lb collard greens, roughly chopped
1/4 cup chicken stock
3 tablespoons tahini
salt and pepper
Juice of l lemon

Saute garlic in large, deep skillet with lid over medium heat until golden but not brown, about 3 minutes. Add the collards, stock, tahini, and salt and pepper. Cover and cook until greens are wilted, about 5 minutes. Uncover and continue cooking, stirring frequently, until greens are very tender, 5 more minutes. Add a little stock if it starts drying out. Remove from the heat and add lemon juice. Serve.

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