Ingredients

• 1 pound collard greens, torn
• 1 pound rhubarb, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium shallot, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 cup home-prepared chicken or vegetable broth, unsalted
• salt and freshly ground black pepper, to taste

Method

1. Heat oil in a medium saucepan over medium-high heat. Stir-fry shallots and garlic until fragrant.
2. Add rhubarb, cayenne, paprika, cumin, and broth. Cover with lid and cook for 10-12 minutes.
3. Add collard greens and cook further 3-5 minutes, stirring occasionally.
4. Transfer to a serving dish.
5. Serve and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)