If you’d like to get more collard greens into your diet, here is a delicious way to do it! Mixed with potatoes in a spicy tomato sauce and served with rice, you’ll never know they are there other than the beautiful green color they give to this dish. Make it as spicy as you like by adding a sprinkle of your favorite hot sauce or kick up the amount of cayenne pepper. 

1 yellow onion, chopped

1 clove garlic, minced

1 T finely minced or grated fresh ginger root

3/4 t turmeric

1 t chili powder

1 t cumin powder

1 t coriander powder

1/8 t cayenne pepper

2 – 3 Yukon gold potatoes cut in 1/2 inch cubes (about 2 cups)

8 – 10 oz. collard greens, chopped 

1 can crushed tomatoes

Sprinkle of your favorite hot sauce (optional)

Sauté onion in medium size pan over medium high heat until it starts to brown. Add fresh garlic, ginger and spices and cook stirring constantly for one minute.  Add 1 cup of water or broth and potatoes. Cover and cook 3 minutes. Add collard greens, cover, and cook until greens are tender. Potatoes should be tender at this time as well. Add tomatoes and desired amount of cooked rice.

A can of chic peas would be a great addition to this recipe.