Friday, July 6, 2012

Spicy Collard Greens

People would ask me if I was going to do a CSA again this summer, because life with a newborn doesn’t leave time much time for cooking.  I’m so glad I decided to do it, because it has come in handy just as I thought it would.  You see, I LOVE vegetables, which is why I’ve been doing a CSA for 6 years now (7? I lost track).  I love being given a box of veggies and then I must figure out what to do with them.  I hate standing in the grocery or farmer’s market wondering “Hmm… what veggies should I get?  What should I do with them?”  I love that every two weeks (my half share delivers a full box every 2 weeks) I’m reloaded with fresh, local, seasonal ingredients.  It’s much easier to just whip something up with them.  See the chicken in the background?  Yeah, I didn’t cook that.  Sam’s Club did with their wonderful rotisserie oven.  Purchasing a chicken already cooked, and heating up a quick & easy rice packet, meant I MIGHT have time to cook a healthy side dish in between feedings.  Sure enough, I was unable to cook this side dish from start to finish (as simple as it is), but I was able to prep the veggies by chopping and washing them earlier in the day, and then cooking them once we were ready to eat.

I loved the spice & flavor in these greens.  It’s different than how I usually prepare them, which often includes cider vinegar.  This version includes coriander, ginger, & turmeric, which I love, but don’t use often enough, as well as cumin, which is a spice I use all the time.  Round it out with some pine nuts & raisins, and you’ve got added texture & flavor.  Lemon gives these greens another unique twist.  I don’t care if this is a bit fugly, I knew I had to blog it, or else I might forget it.  (Y’all, baby brain is real.)


Spicy Collard Greens

Yield: 4 servings


1 large bunch of collard greens, washed, core removed and thinly sliced
2 tablespoons extra virgin olive oil
juice of 1 lemon
2 tablespoons toasted pine nuts
2 tablespoons raisins
3/4 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 cup water
salt & pepper to taste


In a small bowl combine lemon juice, cumin, coriander, ginger, & turmeric. Whisk to combine. In a separate small bowl cover raisins with warm water and let soak approximately 5 min, then drain.

Heat olive oil in a large skillet over medium-high heat. Add sliced collard greens, season lightly with salt & pepper and saute until cooked down slightly. Add water and cook an additional 3-4 minutes. Pour in lemon juice dressing, raisins, & pine nuts and continue cooking until greens are just softened, about 5 minutes.

Season with additional salt & pepper to taste upon serving.

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7 Responses to “Spicy Collard Greens”

  1. 1

    i loooove collard greens + these look mighty mighty tasty. will definitely be trying these soon!

  2. 2
    natalie@thesweetslife — July 6, 2012 @ 1:56 pm

    We love love love collard greens and I’m excited to see a recipe that changes up the spices (we always just cook in bacon grease :))

  3. 3
    Beth — July 6, 2012 @ 4:32 pm

    I haven’t gotten any collard greens in my CSA, but our Swiss chard is going crazy. Maybe I’ll this on them!

  4. 4

    I’m totally jelly that you are part of a CSA, it’s one of those things that I’ve been wanting to do. Food delivered to your door. Oh heck ya. Newborns and cooking do not go together, but on the occasion when they do…you manage to whip up something tasty. I’m saving this to my recipe box. 😉

  5. 5
    Michelle — July 7, 2012 @ 2:43 pm

    I love cooking greens, but normally they take sooo long unless I use a pressure cooker. This recipe seems quick and simple. My soul food cooking grandma might disapprove but I will give it a shot.

  6. 6
    Beth — July 12, 2012 @ 10:03 pm

    So happy that you’re doing the CSA, because I wouldn’t have done it if you hadn’t asked. Like you, I love that it forces me to not only cook SOMETHING…but also to play around with vegetables I probably wouldn’t normally purchase.

    Hopefully one day we’ll both get back to being cooking fiends in the kitchen — maybe when the boys start kindergarten?? 😉

  7. 7
    kaie gosser — July 14, 2012 @ 10:06 pm

    Yum, I like the idea of adding pine nuts and raisins.

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