Serious Eats: Recipes

Collard Greens Braised in Coconut Milk and Tomato

Black cardamom imparts a smokey, camphorous flavor to foods, which I like to use as a subtler substitute for other smoked ingredients. While I realize that for most people who do so, having too many smoked pig parts in their greens isn't a problem, but I prefer my leafy greens to taste like vegetables first and foremost. In this collards recipe, black cardamom's smoke takes the place of bacon while its subtler flavors enhance the greens' vegetal flavors. Some mostly common spices provide supporting roles (black cardamom is usually used in concert with many other spices), and coconut milk marries the flavors together. [Pictured: Black cardamom pods.]

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