Collards Moroccan Style

This is quick and hearty preparation for a four-season table. In a pinch, use frozen or pre-chopped vegetables and jarred, peeled garlic. https://www.food.com/recipe/collards-moroccan-style-517372
Serves 4

Ingredients

• 16 ounces chopped collard greens
• 1 tablespoon garlic, minced or 3 garlic cloves
• 11⁄2 cups diced onions or 1 large onion
• 2 cups sliced mushrooms or 6 -8 mushrooms
• 1 red bell pepper, seeded and chopped
• 1 (15-ounce) can fire-roasted tomatoes
• 1⁄4 cup raisins
• 1 (15 ounce) can chickpeas, with juice
• 1⁄2 teaspoon ground coriander (or to taste)
• 1 teaspoon cinnamon (or to taste)
• 1⁄2 teaspoon ground cumin (or to taste)
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon olive oil

Directions

1. Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
2. Combine tomatoes, raisins, chickpeas and spices and set aside.
3. Coat large stockpot or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
4. Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
5. Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.

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