Indian Spiced Collard Greens in a Savory Healing Broth

Collards are packed with nutrition but, truth be told, Kale has almost three times as much

Collards are packed with nutrition but, truth be told, Kale has almost three times as much

Collard greens are packed with nutrition (see links below). I cooked a batch the other day and flavored them with some favorite Indian spices. I add plenty of liquid so it makes a flavorful pot liquor broth as well. I sauteed in a 2 quart pot 1 chopped celery stalk, one chopped carrot, 1 small chopped onion. Saute a few minutes to release the flavor and add your spices in: 2 star anise, 1/4 tsp each  garlic powder, onion powder, crushed fennel, crushed coriander seeds, a dozen mustard seeds and a cinnamon stick. Cook a few minutes to release the oils, then add a large bag of chopped collard greens and one quart of low sodium chicken broth.  

I add another 8 ounces of water as well. Bring to a boil, then simmer, just bubbling, for an hour. The collards were good and the broth is yummy, I will have enough of it for breakfast all week.  I like to top it with a shake of Andrea’s Personal Masala BlendMasala is the Indian term for a blend of spices. It can be any simple or complex combination.  I grind fresh seeds in a coffee grinder and place in a shaker bottle marked “Andrea’s Spice Mix.” Discover what your favorite flavors are and create your own signature blend to share with friends.  Here’s my latest fave.

1/4 teaspoon black cardamon
1 teaspoon each mustard seed and cinnamon
1 tablespoon each of the following seeds:

RELATED: Make your own Indian spiced garam masala
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RELATED: Collard greens – The World’s Healthiest Foods
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Nutrition: Kale vs. Collard Greens.  Kale wins by a landslide!


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