Think of this as the Middle Eastern version of creamed spinach, served at room temperature. The yogurt is uncooked, which keeps it fresh and tangy. Other vegetables to prepare this way: spinach.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop the collard stems; you can leave the leaves whole. Add the stems to the boiling water and, about 3 minutes later, the leaves. Cook until both are tender, 5 to 10 minutes more. Drain and rinse under running water until cool enough to handle. Squeeze dry and chop.
Step 2
Whisk the yogurt and olive oil together in a large bowl until smooth. Stir in the marjoram, some pepper, garlic, cayenne if you’re using it, and a large pinch of salt. Stir the greens into this and serve immediately or cover and refrigerate for up to an hour
