Collards, Kale, or Other Dark Greens Cooked in Yogurt

Name: Collards, Kale, or Other Dark Greens Cooked in Yogurt
Prep time: 30 min
Total time: 30 min
Cuisine: Middle East
Ingredients: Pinch of cayenne, optional; 1 small or ½ large garlic clove, minced; About 1 pound dark leafy greens, like collards or kale, stems and leaves separated; About 1 pound dark leafy greens, like collards or kale, stems and leaves separated; About 1 pound dark leafy greens, like collards or kale, stems and leaves separated; Salt and black pepper to taste; 1 tablespoon fresh marjoram or oregano leaves; 1 tablespoon fresh marjoram or oregano leaves; 2 tablespoons extra virgin olive oil; 2 cups whole-milk yogurt; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Think of this as the Middle Eastern version of creamed spinach, served at room temperature. The yogurt is uncooked, which keeps it fresh and tangy.

Other vegetables to prepare this way: spinach.

Ingredients

Salt and black pepper to taste
About 1 pound dark leafy greens, like collards or kale, stems and leaves separated
2

Middle East
Side dish
Gluten-free
Vegetarian

Method

Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop the collard stems; you can leave the leaves whole. Add the stems to the boiling water and, about 3 minutes later, the leaves. Cook until both are tender, 5 to 10 minutes more. Drain and rinse under running water until cool enough to handle. Squeeze dry and chop.
Whisk the yogurt and oliv