Getting your little ones eat their Greens is a task at times. But not anymore. Try this Collard Green Stews for your family’s next meal. They will keep asking for more. Did I mention it’s Vegan?
Hello there, everyone. Family meals are tricky at times, especially if it involves Green Leafy Vegetables. Raise your hands if your kids hate greens, to be specific Collard Greens. Or let’s say that you despise Collard Greens.
Well, I am here today to change your opinion on this wonderful green leafy vegetable. I have this healthy and delicious Collard Greens Stew which is good for everyone from 1 year old onwards. And yes, it’s Vegan.
The inspiration behind this delicious stew came from the Ethiopian Cuisine, which we tried a while ago. That time, my little missy was around a year old.
There she had Injera (a sourdough-risen flatbread made from Teff flour) and Ye’abasha Gomen. (Ethiopian Collard Greens). It had a distinct flavor and she liked it. As a mom, I couldn’t be happier that she was eating her greens.
That was when she was around 1 year old. As she grew her likes change. And all of the sudden greens became “I don’t want to eat that”. So to bring that flavor and aroma from the Ethiopian Collard Greens she had, I made this recipe for her.
The distinct flavor that gives these Collard Green its signature Ethiopian touch is the use of Nigella Seeds, commonly known as Kalonji Seeds. When I first tried it, I fell in love with the aroma and flavor which Nigella seeds gave to the overall dish.
I have tried to get the same aroma and flavor in my recipe. You can grab a bottle of these seeds at any supermarket or grocery store. I have used Nigella seeds along with cumin, cinnamon, and turmeric.
I thought of making this recipe with coconut oil since I love the sweet flavor it gives to a dish.
My main objective behind this recipe was to make her eat her greens. So I looked into her eating preferences. She likes anything sour and sweet. “Wholaa”. This vegetable had to be sweet and sour/ tangy, so I added tomatoes, lemon juice, and brown sugar to it. You can add honey too, instead of brown sugar.
The end result was a satisfied Mom and a “Threenager”. By the way, my husband loved it too. So, try this recipe for your family’s next meal.
A sweet- tangy delicious stew your whole family would love. I have served this stew with white rice to my family, but you can accompany it with any sides according to your preference.
Let’s go through the recipe.
Collard Greens Stew
- 3 1/2 cups Collard Greens (chopped)
- 1 cup Water
- 1 clove Garlic (chopped)
- 1/2 inch Cinnamon Stick
- 1/2 cup Tomatoes (chopped)
- 2 tsp Coconut Oil
- 1 tbs Lemon Juice
- 1 tbs Brown Sugar
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 tsp All Spice Powder
- 1/3 tsp Nigella Seeds
- Salt to Taste
How To Make It:
In a pot, heat coconut oil. Add cinnamon stick, nigella seeds, turmeric powder and cumin seeds. Along with chopped garlic.
Now add tomatoes and collard greens along with all spice powder, lemon juice salt, and brown sugar. Sauté this well. Add water and cover it and let it simmer for 30 to 35 minutes or till the greens become soft.
Once done, serve this with rice or any other accompaniment of your preference.
My Little Tip:
This recipe can be cooked both in a pot or a pressure cooker. I have used the pressure cooker to make this stew. I just pressure cooked collard greens with tomatoes and then added other spices and simmered in for some time in a pot. Make sure the collard greens are soft and tender. Adjust the tanginess and sweetness in this recipe according to your preference.
Collard greens are a great source of essential vitamins, fiber, and minerals. They have various antioxidant and anti-inflammatory benefits. While shopping for Collard Greens, choose ones that have firm, unwilted leaves and are deep green in color, with no signs of yellowing or browning. Also look for Organic Collard Greens. While storing, place collard greens in a plastic bag and remove as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for about three to five days.
Talk to your baby’s Pediatrician before starting any new food.
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