Collard Greens with Cannelloni beans

When cooked through well, collard greens lose their bitterness and somehow still manage to feel crunchy - one of the reasons it is a favorite with me to make dals/koottus or bite-sized wraps like dolmas.

This is a very simple recipe with collard greens and cannelloni beans, sautéed with some ginger, garlic, onion, tomatoes and flavored mildly with ground cumin and coriander.

Ingredients
1 medium onion, sliced thinly
1 medium tomato diced -or- ½ cup canned tomatoes
4-6 cloves of garlic, crushed
2 Tbsp fresh grated ginger root
1 Tbsp ground coriander
½ Tbsp ground cumin
1 tsp turmeric powder (optional)
½ Tbsp brown sugar -or- ½ tsp Splenda™ (optional)
salt to taste
1 Tbsp canola oil
water or vegetable stock as needed

4-6 cups chopped collard greens
1 cup cooked (or canned) Cannelloni beans

Preparation
Heat the oil in a pot, sauté the onions, ginger, garlic, turmeric, cumin and coriander; then add the tomatoes and sauté a bit moreAdd the chopped collard greens, 4 cups of water or stock, cover and simmer, checking often to make sure there is adequate water (I like this dish fairly dry to eat as a side, but, if having it with rice as a meal, it can have more liquid)When collard green is almost done, add the cannelloni beans, cover and simmer till done; adjust salt to tasteI like to add a bit of Splenda™ (if on a sugar-free diet) or brown sugar to bring out the flavors in the end