u003cdiv class=u0022dual-buttonsu0022u003en u003ca href=u0022https://www.herbsociety.org/get-involved/hsa-support-donate-form.htmlu0022 class=u0022dual-btnu0022u003eDonateu003c/au003en u003ca href=u0022https://www.etsy.com/shop/hsashop/?etsrc=sdtu0022 class=u0022dual-btnu0022u003eEtsy Shopu003c/au003enu003c/divu003ennu003cstyleu003en.dual-buttons {n display: flex;n gap: 1rem; /* space between buttons */n justify-content: center; /* center within column */n flex-wrap: wrap; /* responsive wrap */n}nn.dual-btn {n display: inline-block;n padding: 12px 28px; /* Divi-like button padding */n background-color: #387c2c; /* your green */n color: #fff !important;n font-family: u0022Frauncesu0022, serif; /* font */n font-size: 16px;n font-weight: 400;n letter-spacing: 1px; /* Divi-style spacing */n text-transform: uppercase; /* Divi button default */n text-decoration: none; /* no underline by default */n border-radius: 4px; /* Divi button corners */n transition: all 0.3s ease; /* smooth hover */n}nn.dual-btn:hover {n background-color: #245224; /* darker green on hover */n text-decoration: underline; /* underline on hover */n}nu003c/styleu003en

Sautéed Spicy Collards or Kale

Katherine K. Schlosser, HSA North Carolina Unit
No ratings yet
Greens sautéed with onion, garlic, cumin seed, parsley, and a touch of chile for gentle heat.
RECIPE CATEGORY: Side Dishes
KEYWORDS: greens, olive, onion, pepper, saute

Ingredients
  

  • 1 onion (sliced thinly)
  • 4 cloves garlic (sliced thinly)
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 pound fresh collard greens or kale (washed, tough stalks removed; leaves sliced thinly)
  • ¼ cup fresh parsley (chopped)
  • 2 teaspoons minced chile pepper (or 1 teaspoon crushed red pepper flakes)

Instructions
 

  1. Heat olive oil in a large sauté pan. Add onion and garlic; cook over medium-high heat until onion begins to wilt.
  2. Reduce heat to medium. Add cumin seeds and cook until onion is fully wilted and just beginning to brown on the edges.
  3. Add greens and parsley; cook until greens have wilted but are not overcooked.
  4. Stir in chile and heat through. Serve warm.
Rate this Recipe

Related Recipes

No results found.

Related Articles

Herbal Knowledge from Children’s Books

Herbal Knowledge from Children’s Books

...the stories. After gorging on food, Peter eats parsley (Petroselinum crispum) to settle his upset stomach. After his run in with Mr. McGregor, Peter drinks chamomile tea (Matricaria recutita) to...
Four Herbal Myths from Ancient Greece

Four Herbal Myths from Ancient Greece

...the form of her namesake herb. Parsley (Petroselinum crispum) & Celery (Apium graveolens) In the Peloponnesian city of Nemea the royal family celebrated the birth of their son Opheltes by...
A “Spicy” Thanksgiving

A “Spicy” Thanksgiving

...only is he a chef, professor, and restaurateur, but he’s also beloved in Texas culinary circles, because he celebrates the complexity and sizzle of the bold, peppery side of the...
Herbs as Ornamental Plants in the Garden

Herbs as Ornamental Plants in the Garden

As a lifelong gardener and plant enthusiast, I’ve always been drawn to the versatility of herbs. Beyond cooking, herbs have incredible ornamental value as well. In my own garden in...
Don’t I Know You from Somewhere?

Don’t I Know You from Somewhere?

...spices such as ginger, garlic, turmeric, fenugreek seeds, cilantro, cumin, asafoetida, green chiles, cinnamon, nutmeg, black pepper, cayenne pepper, fennel seeds and so on” with their geographical neighbors. But the...
No results found.