Advertisement
Collards, Kale, or Other Dark Greens Cooked in Yogurt
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Mark Bittman
Published 2005
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 2
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe