While I adore gardening in the summer months, I am partial to the autumn garden. The vegetables growing now are hearty, earthy and robust. They stick to your bones, just as we need them to do, for the cold months ahead.
Perhaps my favorite veggie this time of year are collard greens. While I have been known to throw a few collards in my salad or smoothie, these greens taste best when cooked low and slow – making them perfect for the fall dinner table.
Below I have shared my all-time favorite collard green recipe. It’s a spin on an Ethiopian recipe I learned long ago, and I think it’s really going to make your stomach and soul happy at your next meal.
Spiced Collard Greens
Step 1: Pour 1/4 cup avocado oil in the bottom of a slow cooker.
Step 2: Add 8-10 cups chopped collard greens (any variety of collards work for this recipe) to the slow cooker.
Step 3: In a separate mixing bowl, combine 4 cloves crushed garlic, 1 teaspoon sea salt, 1 1/2 tablespoons ground turmeric, 1 1/2 tablespoons garam masala, 3 tablespoons dijon mustard, 1 tablespoon sriracha, and 3 cups vegetable stock (any type of stock can be used for this recipe). Whisk all ingredients until fully combined.
Step 4: Pour the stock mixture over the collard greens. Place the lid on your slow cooker, set it to the lowest setting, and allow to cook for 4-6 hours. About every hour, give the mixture a quick stir so that all of the flavors can marry.
Step 5: When it’s ready to serve, top your greens with a few salted pumpkin seeds to give it a bit of crunch.