Spice in the Kitchen: Braised Chili Collard Greens & Chickpeas

Traveling and eating out too much made me crave greens. I had collards on hand and wanted to add beans. The chickpeas in the pantry gots me to thinkin' about my multi-bean chili. Though I originally wanted to make the greens with an Asian flair, I decided to go with the chili idea instead. My husband isn't a huge fan of stewed greens, but he loved these. I served them as a light lunch, but they would make an excellent vegetable accompaniment to empanadas or chimichangas.

Braised and Stewed Chili Collard Greens with Chickpeas Recipe (vegan)
serves 2 as a main, 4 as a side; prep time 10-15 min, 30 min cooking time


  • 12-15 cups of collard greens (washed, de-stemmed, and cut into bite-sized pieces)
  • 2 TB olive oil
  • 1 tsp hing (or 1/2 cup chopped onions and 1 TB crushed garlic)
  • 2 TB chili powder
  • 1 can of chickpeas (drained and rinsed)
  • 1/2 cup of salsa (homemade or canned)
  • 2-4 TB cayenne pepper mild hot sauce
  • generous amount of crushed black pepper (to taste)
  • 1-2 tsp salt
  • 1 cup water


  1. Cut and wash greens and rinse chickpeas.
  2. Heat olive oil in a large, lidded saute pan on medium heat.
  3. Add spices and sauté (then add onions and garlic if using and sauté until they are translucent).
  4. Add chickpeas and fry until they are coated in the oil and spices.
  5. Add the collard greens and stir. Add the salsa, hot sauce, pepper and salt and stir.
  6. Let the collard greens sit--do not stir. When you notice that the sauce is starting to dry up and stick to the pan, add water. Give a good stir to scrape up all those yummy bits stuck to the bottom.
  7. Lower heat and cover. Cook the greens until they are at a desired level of tenderness. Adjust salt and pepper and serve!

1 comment:

  1. Tulasi-PriyaJuly 03, 2011

    This is a little like a soup I make just about once a week. When I was in bad health, it would energize me within a half-hour of eating it. I imagine this dish would have the same effect.


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