Collard Greens

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, ri... READ MORE

Feijão tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, he... READ MORE

Though it probably derives its origin from Turkish and Levantine cuisine, traditional Herzegovinian japrak is an authentic dish consisting of a minced meat filling that is wrapped in blanched leaves of raštika, a local variety of l... READ MORE

The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon. I... READ MORE

Caldo verde is a popular soup from Portugal, consumed by most Portuguese families at home, but it is also served in some upscale restaurants. It is usually made with a combination of potatoes, collard greens, olive oil, and a dash of salt, althoug... READ MORE

In Central Africa, saka saka is the name of green cassava leaves, as well as the name given to the dish that is made from the leaves. Although there are numerous variations of the dish, saka saka dish typically incorporates fresh cassava leaves th... READ MORE

Belonging to the Brassica oleracea family, collard greens are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. This vegetable has long ... READ MORE

This flavorful Liberian dish is healthy and nutritious, using collards and cabbage which are full of vitamins, calcium, manganese, and dietary fiber. The dish consists of chopped collard greens and cabbage, onions, red pepper, black pepper, and pi... READ MORE

Gomen be siga is a traditional dish that consists of sautéed collard greens (gomen) and chunks of beef (siga) as the key ingredients, made with addition of fresh ingredients like clarified spiced butter, and lots of onions... READ MORE

Green gumbo or gumbo z'herbes is a traditional dish hailing from Louisiana. This type of gumbo is meatless and it's prepared with various greens instead. The dish is made with a combination of onions, flour, oil, Tabasco sauce, cayenne, f... READ MORE

Traditional Angolan dish kizaca, sometimes spelled quizaca or kisaca, is one of the most popular vegetarian dishes in the country. It is made with boiled cassava leaves mixed with ground peanuts. Cassava and peanuts are stewed un... READ MORE

Hamli is a traditional African dish originating from Eritrea. It consists of sautéed collard greens. They are first steamed until tender, then sautéed with a mix of garlic, cilantro, oil, onions, ginger, parsley, and tomatoes. The di... READ MORE

Raštika na imotski is a traditional dish originating from the city of Imotski and the Dalmatian hinterlands area. This peasant dish is made with a combination of raštika (collard greens or wild cabbage), potatoes, carrots, oil, salt,... READ MORE

Kupus na tabak is a traditional dish from the Croatian island of Korčula. The main ingredient is finely sliced and chopped local collard greens known as raštika, hence the name that refers to a way of chopping tobacco leaves. Apart... READ MORE

Ifisashi is a traditional dish made with peanuts, tomatoes, onions, and greens such as pumpkin leaves, sweet potato leaves, spinach, and collard greens. The ingredients are cooked until the peanut sauce achieves a desired, thick consistency. The d... READ MORE

In Cameroonian cuisine, njamma jamma refers to both the plant (internationally known as garden huckleberry) and the eponymous dish made from its leaves. The dish consists of garlic, onions, hot peppers, water, oil, and greens such as njamma jamma ... READ MORE

Koprtlica s praščevinom is a traditional offal stew from the Novalja region on the Croatian island of Pag. The preparation begins by carefully cleaning and preparing thin lamb intestines, which are then blanched and arranged in a braided fo... READ MORE

Raštika s jeguljom is a traditional dish originating from Dalmatia. The dish is usually made with a combination of collard greens, eel, potatoes, hot paprika powder, olive oil, salt, and pepper. The salt, pepper, and paprika powder are plac... READ MORE