HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Nothing has been viewed

Empress’s Zulu Greens Recipe

Cookstr
Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Empress’s Zulu Greens

Photo by:

While most greens recipes have some kind of smoked meat for flavoring, Empress Akweke, a committed vegetarian, enhances hers with loads of fresh vegetables, giving the dish a lovely light quality that makes it a perfect side dish.

“Collard greens were such a staple in our family that my father used to eat them for breakfast,” says Empress Akweke. “After eating them for the greater part of my life, I decided to cook them in different ways. I was talking to a friend of mine—his name is Shaka Zulu—and he asked me to make a special collard green for his birthday. And I’m thinking to myself, what can I do to make these collard greens really different. I’m thinking about Zulus, I’m thinking about Shaka Zulu, the warrior, and what I know about his history … and I’m thinking about the taste of the greens. Finally I was able to come up with this really immaculate taste-they’re made with lots of hot pepper.”

Yield: Makes 6 to 8 servings

INGREDIENTS
  • 3 pounds collard greens
  • 2 tablespoons vegetable oil
  • 6 medium carrots, chopped
  • 2 medium onions, chopped
  • 1 medium Russet potato, scrubbed and chopped into 1-inch pieces
  • 1 celery rib, chopped
  • 1 tablespoon minced fresh ginger
  • 2 fresh hot chile peppers, such as jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 2 quarts water
  • 1½ tablespoons Vege-Sal (available at natural foods groceries)
  • Cider vinegar, for sprinkling

Directions

1. In a large sink of lukewarm water, agitate the collard greens well to remove any hidden grit. Carefully lift the greens out of the water and transfer them to a colander, leaving the grit on the bottom of the sink. Repeat the procedure in a sink of fresh water. Cut off the woody stems, and chop them crosswise into ¼-inch-thick pieces. Coarsely chop the collard leaves.

2. Heat the oil in a 5-quart saucepan or soup kettle. Add the carrots, onions, potato celery, ginger, chile peppers, and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in the chopped stems and the water; bring to a boil. Add a batch of collard leaves, cover and let them wilt, about 5 minutes; stir the greens down. Continue to add the greens in batches until they all fit into the pot.

3. Reduce the heat to medium-low and cook, stirring often, until all the vegetables are just tender, about 1 hour. Stir in the Vege-Sal, cover tightly, and remove from the heat; let stand for 15 minutes. Serve with vinegar on the side, for each guest to season his or her own serving.


© 1991 Eric V. Copage
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8.

135kcal (7%)
280mg (28%)
67mg (112%)
944mcg RAE (31%)
610mg
34mg
6g
5g
8g
22g
0mg (0%)
1387mg (58%)
0g (2%)
4g (7%)
1mg (4%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% all day, every day when dining at participating Denny's restaurants.

Dunkin Donuts

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Woman holding smartphone in city, Google map tool

Members can locate discounts via the AARP® Member Advantages Offer Finder mobile app.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.