Moroccan Spiced Collard Greens Delight
This vibrant dish combines the earthy richness of collard greens with aromatic Moroccan spices, creating a delightful sensory experience. Adapted from a recipe on drfuhrman.com, this version strikes a perfect balance in flavor for those who prefer milder spices. Packed with nutritious ingredients like chickpeas, fire-roasted tomatoes, and sweet raisins, this One Dish Meal brings together a variety of textures and tastes. Quick to prepare, it’s a perfect weeknight dinner option that can be simplified further by using frozen or pre-chopped vegetables and pre-minced garlic.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
collard greens
16 ounces (tough stems removed, leaves chopped)
garlic
1 tablespoon (minced (or 3 garlic cloves))
onions
1.5 cups (diced (or 1 large onion))
mushrooms
2 cups (sliced (or 6-8 mushrooms))
red bell pepper
1 (seeded and chopped)
fire-roasted tomatoes
1 can (15 ounces) (undrained)
raisins
1/4 cup (none)
low-sodium chickpeas
1 can (15 ounces) (drained and rinsed)
ground coriander
1/2 teaspoon (or to taste)
cinnamon
1 teaspoon (or to taste)
ground cumin
1/2 teaspoon (or to taste)
crushed red pepper flakes
1/8 teaspoon (none)
oil
1/2 teaspoon (for coating pan)
Instructions
1
Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
2
Mince the garlic, diced onions, sliced mushrooms, and chopped red bell pepper. Combine all in a bowl and set aside.
3
In another bowl, mix together the canned fire-roasted tomatoes, raisins, drained chickpeas, and the spices: ground coriander, cinnamon, ground cumin, and crushed red pepper flakes. Set this mixture aside.
4
Heat a large non-stick frying pan or Dutch oven (minimum 5 quarts) over medium heat. Coat with the oil. Add the garlic, onions, mushrooms, and red bell pepper to the pan. Cook while stirring frequently until the onions become soft and translucent, adding small amounts of water to prevent sticking as necessary.
5
Once the onions and vegetables are softened, add the chopped collard greens and a small splash of water if required to prevent sticking. Cover the pan and allow the greens to wilt for about 5 minutes, stirring frequently.
6
Stir in the tomato mixture, combining well. Continue to cook on medium heat, stirring often for an additional 5 to 7 minutes, or until the collard greens are tender but still retain their vibrant color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Spiced Collard Greens Delight?
It is a vibrant one-dish meal that combines earthy collard greens with aromatic Moroccan spices, chickpeas, and fire-roasted tomatoes.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian and focuses on plant-based ingredients like legumes and greens.
How do I prepare the collard greens for this dish?
Wash the greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
What spices are used in the Moroccan seasoning blend?
The blend includes ground coriander, cinnamon, ground cumin, and a small amount of crushed red pepper flakes.
How much garlic does the recipe require?
The recipe calls for 1 tablespoon of minced garlic, which is roughly equivalent to 3 garlic cloves.
Do I need to drain the fire-roasted tomatoes?
No, the recipe specifies using one 15-ounce can of fire-roasted tomatoes undrained.
What is the role of raisins in this savory dish?
Raisins provide a subtle sweetness that balances the earthy flavor of the collard greens and the aromatic spices.
How can I prevent the vegetables from sticking to the pan?
You can add small amounts of water as necessary while stirring to prevent sticking in the non-stick pan.
How long should I wilt the collard greens?
Cover the pan and allow the collard greens to wilt for approximately 5 minutes while stirring frequently.
What size pan is recommended for this recipe?
A large non-stick frying pan or a Dutch oven with a minimum capacity of 5 quarts is recommended.
Should the chickpeas be rinsed?
Yes, the 15-ounce can of low-sodium chickpeas should be drained and rinsed before use.
Can I use frozen or pre-chopped vegetables?
Yes, you can simplify the preparation further by using frozen or pre-chopped vegetables and pre-minced garlic.
Is this dish very spicy?
No, this version is specifically adapted to strike a balance for those who prefer milder spices.
Which vegetables are sautéed first?
The garlic, diced onions, sliced mushrooms, and chopped red bell pepper are the first ingredients to be sautéed.
How much oil is needed to cook this dish?
Only 1/2 teaspoon of oil is used to coat the pan for cooking.
How long is the final simmer after adding the tomato mixture?
The dish should cook for an additional 5 to 7 minutes after adding the tomato mixture.
How many mushrooms should I use?
You will need 2 cups of sliced mushrooms, which is approximately 6 to 8 medium mushrooms.
What kind of pepper is used in this recipe?
The recipe uses one red bell pepper that has been seeded and chopped.
How much onion is required for the base?
You need 1.5 cups of diced onions, which is typically one large onion.
Is this a healthy meal choice?
Yes, it is a nutritious One Dish Meal packed with fiber, greens, and plant-based protein.
What is the suggested texture of the greens when finished?
The greens should be tender but still retain their vibrant green color.
Can I adjust the amount of cinnamon?
Yes, the recipe suggests 1 teaspoon of cinnamon or adjusting it to your personal taste.
How much ground cumin is used?
The recipe calls for 1/2 teaspoon of ground cumin.
What type of chickpeas are best for this recipe?
Low-sodium chickpeas are recommended to keep the salt content balanced.
How much coriander is included?
The recipe includes 1/2 teaspoon of ground coriander or more to taste.
How much red pepper flakes should I add?
The recipe calls for 1/8 teaspoon of crushed red pepper flakes.
Is this recipe suitable for a busy weeknight?
Yes, it is a quick-to-prepare meal, making it an ideal option for a weeknight dinner.
Can I add water to the final mixture?
A small splash of water can be added when wilting the greens if required to prevent sticking.
Where was this recipe inspired from?
This recipe was adapted from a version found on drfuhrman.com.
What ingredients are combined in the second prep bowl?
The second bowl should contain the tomatoes, raisins, chickpeas, coriander, cinnamon, cumin, and red pepper flakes.