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Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins

Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins

By Laura RussellOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

This side dish uses every part of the collard greens, with the stems and leaves added at different times so both cook perfectly. First, we cook the tougher stems with onion until soft and starting to caramelize. Next, we add the leaves, simmering them low and slow so they become silky and tender. Cumin seeds lend warmth and crunch. The dish is finished with plump golden raisins quick-pickled in vinegar, bringing a sweet-tart punch. Use white balsamic for gentler acidity or cider vinegar for more acidic notes. Drizzle the collards with pomegranate molasses for a touch of sweetness and sprinkle with Aleppo pepper for gentle heat.

Ingredients
  • ⅓

    cup golden raisins

  • 1½

    tablespoons white balsamic vinegar OR 1 tablespoon cider vinegar

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 1

    medium red onion, halved and thinly sliced

  • 2

    bunches collard greens, stems chopped, leaves chopped into rough 1-inch pieces, reserved separately

  • 4

    medium garlic cloves, thinly sliced

  • 2

    teaspoons cumin seeds

Step 1

In a small bowl, stir together the raisins, vinegar and a pinch of salt; set aside. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, collard stems, garlic, cumin seeds and ½ teaspoon salt. Cook, stirring occasionally, until the onion and collard stems are softened and the onion is beginning to brown, 18 to 20 minutes.

Step 2

Add the collard leaves and ½ cup water, then bring to a simmer over medium. Cover and cook, stirring occasionally, until the leaves are wilted, about 2 minutes. Stir, then re-cover, reduce to medium-low and simmer, stirring occasionally, until the leaves are tender and only a little liquid remains, about 15 minutes. Off heat, stir in the raisins and pickling liquid. Taste and season with salt and pepper.

Step 3

Optional garnish: Pomegranate molasses OR Aleppo pepper OR red pepper flakes OR a combination