Beef with Collard Greens
Introduction
Lately I’ve been trying to incorporate more vegetables into my diet - I decided to make beef stew with collard greens, a recipe I have been making for years. Collard greens is a super food, it is an excellent source of Vitamin A, K, C, calcium and fiber just to name a few. What I like about collard greens is that they are mild, buttery and rich in flavor which compliments the beef very well. I hope you will find this dish delicious!
Instructions
Ingredients
500 g of beef (cut in cubes)
500 g of collard greens
1 medium onion, finely chopped
some black pepper
1/4 teaspoon of turmeric
1/3 cup of diced tomatoes (or a tablespoon of tomato paste)
pinch of chili pepper
some parsley
2-3 cloves of minced garlic
some water of beef stock
some olive oil
salt (to taste)
Instructions
Heat up olive oil in the pan and sear the beef so it’s nice and golden. Do not overcrowd the pan. Then once the beef is seared, add back all the pieces, lower the heat, add few tablespoon of water to add moisture, close the lid and let the beef simmer for 45 minutes to an hour until it becomes soft. Keep watching the beef to make sure that it doesn’t burn, and keep adding water, just a little bit, in order to add moisture and prevent beef from burning.
After 45 minutes or an hour, when the beef softens, turn the heat up to high, and let the remaining water evaporate, but be sure that the beef does not burn. After water evaporates, add few tablespoons of olive oil.
After olive oil heats up, add chopped onions and sautée them until they become golden.
Add garlic and let it cook for few minutes. Then add some black pepper, chili powder, and turmeric. Mix for another minute. Then add either diced tomatoes or tomato paste (whatever you have available). Cook everything for another minute or so and then add salt (to taste), but don’t add too much of it. You will readjust salt at the end if needed, and by readjust I mean add more, because it’s hard to remove saltiness if the dish is over-salted. If you are using beef broth instead of water in this dish, add even less salt.
Now it’s time for our star ingredient. Add chopped collard greens and mix everything in the pot for few more minutes. Then add liquid (either water or beef stock) enough to almost cover the content of the dish but to still let the ingredients peek through. After the liquid comes to boil, taste it and see if more salt needs to be added.
Let the dish simmer on low heat for 20 minutes.
Enjoy this dish with rice, bread, or pasta!