Skip to main content
Epicurious

Collards, Kale, or Other Dark Greens Cooked in Yogurt

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

Salt and black pepper to taste
About 1 pound dark leafy greens, like collards or kale, stems and leaves separated
2 cups whole-milk yogurt
2 tablespoons extra virgin olive oil
1 tablespoon fresh marjoram or oregano leaves
1 small or 1/2 large garlic clove, minced
Pinch of cayenne, optional

Preparation

  1. 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

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsMiddle EasternKaleLeafy GreensVegetableCollard GreensSpinachYogurtDairySideDinnerGluten FreeKetoVegetarianQuickEasyWeeknight MealsMake Ahead5 Ingredients or FewerNew YearsCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.