Cumin and Chili Collard Green Stems

adapted from Food & Wine magazine, November 2015recipe1115-xl-cumin-and-chile-braised-collard-green-stems

serves 4-6


1 Tablespoon olive oil

1-2 chile peppers, seeded and minced

5 garlic cloves, thinly sliced

1 teaspoon ground cumin

1½ lbs. collard green stems, cut into 1-inch pieces

1 cup water or low-sodium stock

¼ teaspoon salt

½ teaspoon black pepper


  1. Heat oil in a large skillet.
  2. Add chiles, garlic and cumin and cook, stirring frequently, for 1 minute.
  3. Add the stems and cook until bright green, 3-5 minutes.
  4. Add water and a pinch of salt and pepper and cover.
  5. Cook until stems are tender, 8-10 minutes; Adjust seasoning to taste and serve.


1 cup per serving, 1 serving contains: Calories (kcal) 60, Fat (g) 3

Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 8

Dietary Fiber (g) 4, Total Sugars (g) 1, Protein (g) 3, Sodium (mg) 120