Curried Collard Greens
1 large onion, cut into pieces
1 tsp. garlic, crushed
2 lbs. fresh collard greens, chopped
1-2 sweet potatoes, cubed
1 bell pepper, cut into pieces
2 carrots, sliced
1 can (15-oz.) chickpeas
1 can (28-oz.) crushed tomatoes
1 cup raisins (optional)
1 cup walnuts, pieces (optional)
1 Tbs. cumin, ground
1 Tbs. paprika
1 Tbs. turmeric, ground
1 ½ tsp. cinnamon, ground
¼ tsp. cayenne pepper, ground
Wash, clean, peel, and prepare veggies, cutting into ½-inch pieces; place in a pot.
Drain liquid from chickpeas and add to veggies; add tomatoes, and remaining ingredients.
Bring the mixture to a boil and simmer until onions become translucent and a fork will slip easily into the sweet potato pieces.
Serve the dish over a bed of cooked rice.