Moroccan-Style Winter Greens with Figs & Walnuts
Servings: 4
Calories: 214kcal
Ingredients
- 1 tablespoon (14 g) butter or ghee
- 1 tablespoon (15 mL) olive oil
- 1 large yellow onion , thinly sliced lengthwise
- 1 tablespoon (15 g) minced garlic, from about 3 cloves
- ½ teaspoon (0.9 g) ras el hanout or garam masala
- 1 teaspoon (3 g) turmeric powder
- A pinch of saffron threads , optional
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 1 cup (240 mL) gluten-free chicken or vegetable stock
- 1 bunch kale , stemmed and roughly chopped
- 1 bunch green chard , stemmed and roughly chopped
- 1 bunch mustard greens , stemmed and roughly chopped
- 1 dozen dried figs
- 1 teaspoon (2.6 g) ground cinnamon
- 1 cinnamon stick
- 1 tablespoon (15 mL) honey
- ½ cup (58.5 g) toasted walnut pieces
Instructions
- Heat butter or ghee and olive oil in a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and sauté until tender and fragrant, about 4-5 minutes. Add the ras el hanout, turmeric, saffron (if using), salt, pepper, and stock; mix well.
- Stir in the greens in batches, adding the next batch as the one prior wilts down. Cover and cook on low until tender, about 15-20 minutes.
- Meanwhile, in a small pot, combine figs, ground cinnamon, and cinnamon stick and cover with water. Cook, uncovered, on medium-high heat until reduced by half, about 15 minutes. Add the honey and cook on low until the sauce becomes syrupy, about 5-10 more minutes.
- Stir into the cooked greens and mix well. Serve hot topped with toasted walnuts.
Nutrition
Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 850mg | Potassium: 267mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2299IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 1mg