Garam Masala Collards with Lentils & Tomatoes

This dish is packed with some amazing flavor.  I made the full recipe and served it as a side dish, then brought small containers to work all week after for snacks.  The flavor was more amazing each day.

One important thing to note is that if you’re eating collard greens for their nutritional benefit and not just for their wonderful flavor factor, you should try to cut them ahead of cooking/eating and let them sit for 10 minutes.  Read further on why here.


1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-ounce) can diced tomatoes
1 bunch collard greens, sliced into 1-inch-thick pieces
1 cup red lentils


  • Bring 1/2 cup water to a simmer in a large skillet over medium-high heat.
  • Add onion and garlic and cook for until the onion is translucent.
  • Stir in garam masala and cook for a minute.

  • Add tomatoes (including the juice) with 1 cup water and bring to a boil.

  • Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.

  • Combine lentils and 2 cups water in a medium pot and bring to a boil.

  • Reduce heat to a simmer and cook about 8 minutes or until lentils are tender.
  • Stir the lentils into the skillet with the collards and serve.


Creamy Sesame Greens

I am frequently surprised by the fact that I’m not yet sick of eating hearty winter greens.  It’s true, I’m not, although I make no promises that I won’t be in another few weeks when I begin to pine for the fresh pole beans and beets and spinach of spring which I will have to continue to wait for.  Then I’ll move on to wanting fresh, juicy summer tomatoes and squashes, basil and dill.  Until then, I’ll keep on trying new recipes for my winter veggies, and working on the layout of my garden for the spring.  I’m thinking that raised boxes may be in order this year, if I can just get my act together and build them.

While looking through some recipes on Whole Foods’ website I came across this one and thought that it would make for a great side to some simple white fish.  Then I did my usual and got carried away trying to pair flavors & themes in foods and ended up marinating  the simple piece of haddock in a store-bought ginger-garlic-soy sauce before baking it.  And I kept going from there….


2 tablespoons chicken or vegetable broth

2 tablespoons water

6 cups chopped kale, chard and/or collard greens

2 tablespoons tahini

2 tablespoons orange juice

1 clove garlic, finely chopped


  • Heat the broth in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes.
  • In a large bowl, whisk together tahini, orange juice, water and garlic. Add hot greens, toss to combine and serve.

On this particular evening I also steamed up some fingerling potatoes and sliced sweet potato.  I took the steamed starches and tossed them in non-fat sour cream which had been mixed with Chinese 5-spice .   This made for an interesting flavor combination (as Chinese 5-spice includes cinnamon, fennel, licorice root, white pepper, etc.)

What I would not suggest is the pairing of all three of these (marinated fish, dressed greens, and spiced creamy potatoes) together.  It was a little busy on the palette.