Collards, let's talk. You're healthy. You lower cholesterol, prevent cancer, and fill me up with loads of vitamins. You're even cheap, to boot. I *really* want to like you. But you're bitter. Oh, so bitter. Maybe you didn't get hugged enough as a child.
I've tried them a million ways, grudgingly choking them down each time, but I think I might have found a keeper with this recipe. The acidity of the tomatoes and the flavor from the spicing helps mask the bitterness of the collards. Only taking about 30 minutes to make, this can easily be thrown into the weekday rotation of 'easy to whip up when you're feeling whipped' meals.
Adapted from Whole Foods, Serves 4
Ingredients
1 medium onion, chopped
4 cloves garlic, thinly sliced
1 heaping tablespoon garam masala
1 (15-ounce) can no-salt-added diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup lentils
Directions
Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 20 minutes or until lentils are tender (green lentils will take longer than red). Stir lentils into skillet with collards and serve.
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