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Smoky Spiced Collard Greens with Turnip – vegetarian recipe
Stav Kogan

Smoky Spiced Collard Greens with Turnip

This recipe infuses tender collard greens and sweet turnips with a deep, smoky heat from dried chipotle chili. It's a soulful, comforting, and incredibly budget-friendly dish that proves hearty vegetarian cooking can be both simple and spectacular.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 65
Ingredients Method Nutrition

Ingredients
  

  • 1 bunch collard greens, about 1 pound or 450g (15.9 oz)
  • 1 medium white turnip, peeled and diced into ¼-inch pieces
  • 1 medium onion, chopped
  • 1 dried chipotle chili, cut in half
  • 1 tablespoon olive oil / 15 ml (0.5 fl oz)
  • ½ teaspoon salt / 2.5 g (0.09 oz)
  • 1 cup vegetable stock / 240 ml
  • Control the Heat: For a milder flavor, use only half of the chipotle chili or substitute with ½ teaspoon of smoked paprika. For extra heat, finely chop the rehydrated chili and stir it back into the greens before serving.
  • Brighten the Flavor: A splash of apple cider vinegar or lemon juice stirred in at the very end will brighten up the earthy flavors of the greens and cut through the richness.
  • Make it a Meal: To turn this side into a hearty main course, stir in a can of cannellini beans or chickpeas during the last 10 minutes of simmering. Serve over creamy polenta or quinoa.

Method
 

  1. Prepare the Greens: Thoroughly wash the collard greens.
  2. Fold each leaf in half and slice away the tough center stem. Stack the de-stemmed leaves, roll them up tightly, and slice them into long, thin strips (julienne).
  3. Sauté the Base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  4. Add the diced turnip, chopped onion, and chipotle chili.
  5. Sauté for 5-7 minutes, until the onion is soft and translucent.
  6. Wilt the Greens: Add the prepared collard greens and salt to the pot.
  7. Continue to sauté, stirring frequently, for another 3-5 minutes until the greens have wilted down significantly.
  8. Simmer to Tenderness: Pour in the vegetable stock, bring the liquid to a boil, then reduce the heat to low.
  9. Cover and let it simmer for 20 minutes, or until the greens are very tender and the turnips are soft.
  10. Remove the chipotle chili halves before serving.
  11. Don't Toss the Stems: Finely chop the tender parts of the collard green stems and sauté them along with the onion and turnip for extra texture and no-waste cooking.

Nutrition

Calories: 65kcalCarbohydrates: 7.5gProtein: 3gFat: 4g

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