What do you get when you take a tagine and give it a persian twist?
A khoresh that is both healthy and…extremely flavorful!!
Collard greens are something I never tasted until I grew them in my garden a few years ago. I guess that is because they are often prepared with ham or bacon, foods we don’t eat. Most traditional preparations are not very healthy, so I have been on a search for vegetarian, healthy preparations. This was the best yet, we all loved it. And yes, it was even better the second day.
Can you see the fennel fronds in the picture above? Don’t omit them, they are key to the bright flavor in the stew.
The beautiful greens in here are collard greens from my garden. They survived the groundhog and are growing strong.
Collard Green and White Bean Khoresh
Adapted from Marth Rose Shulman’s Collard Greens Tagine with Flageolots
1/2 pound (about 1 1/8 cups) dried navy beans, soaked at least 6 hours in 1 quart water, then drained
1 large onion, cut in half: one half cut in half again, the other chopped
4 large garlic cloves; 2 crushed, 2 minced
1 teaspoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons extra-virgin olive oil
1 large fennel bulb, cored and diced, fronds chopped and reserved for garnish
Salt to taste
1 teaspoon paprika
1 large jalapeño, minced
2 tablespoons tomato paste (I always use a little more)
1 pound collard greens (from the garden)
Cooked persian rice, preferably with tah dig, for serving
Transfer drained beans to a large, heavy flameproof casserole or Dutch oven. Add 6 cups water, onion and crushed garlic cloves, and bring to a gentle boil over medium-high heat. Cover and reduce heat to low. Simmer 45 minutes. Using tongs, remove onion and garlic cloves and discard.
Meanwhile, in a small skillet over medium-high heat, toast coriander and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.
Heat oil over medium heat in a large heavy skillet and add chopped onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic, diced fennel and a generous pinch of salt.
Cook, stirring frequently, another 5 minutes, until fennel has softened slightly. Stir into beans. Add ground spices, paprika, 1 tsp salt, jalapeño and tomato paste and return to a simmer. Cover and simmer 30 minutes. Taste and adjust salt.
Meanwhile, stem and wash collard greens. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into 1/2-inch strips. It should be about 5 cups of greens.
Add collard greens to beans and vegetables. Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender.
Stir in chopped fennel fronds and simmer another 5 minutes. Taste and adjust seasonings.
Place the rice in wide soup bowls. Ladle the khoresh on top. Garnish with tah dig (crispy bottom of the rice), and serve.