Recipe - Mediterranean Collards

Here is a tasty way to cook these sweet fall greens, with a bit of a unique flavor twist. If you're swamped with collards, either from your own garden or your CSA share, and you're tired of all the "regular" collard dishes, this is a great way to mix things up a little.

Mediterranean Collards
(Serves 6 people as a side dish.)

Image by sweetbeetandgreenbean via FlickrIngredients:
1 lb. collard greens, trimmed, rinsed, rough chopped
2 cups water
1 Tbsp olive oil
1 small yellow onion, diced
8 cloves garlic, minced
1 Tbsp olive oil
1 green bell pepper, diced
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground allspice
2 Tbsp minced fresh ginger root

Directions:

1. Put prepared collard greens in a large pot with the 2 cups of water over medium-high heat and bring to a boil; immediately reduce heat to low, cover and simmer for about 15 to 20 minutes or until collards are tender. Drain over a bowl, reserving the cooking water; set aside both the collards and the drained water.
2. In same large pot, put the olive oil and onions over medium heat and cook until onions become clear and just start to brown, then stir in the garlic and cook for 1 minute. 
3. Throw in the collards, and another 1 tablespoon of olive oil and the reserved cooking water and cook over medium heat (uncovered) until the cooking liquid almost disappears entirely, about 10 to 12 minutes should do it.
4. Put the diced green bell pepper in the pot and add the remaining ingredients, stir and simmer over medium-low heat until the peppers soften, about 5 minutes. Serve warm.