Afghan Leeks and Greens

Afghan Leeks and Greens is a Middle-Eastern-inspired dish which combines many bright and flavorful herbs and spices. It is hearty and stew-like, yet delicate. You’ll appreciate the many layers of flavors. If you’ve never experimented with ground sumac before, it adds a really unique, lemony flavor to Middle-Eastern cuisine. If you haven’t cooked with leeks before they are kind of like a more delicate onion and add some really pleasant flavor notes.

Try these Afghan Leeks and Greens over brown rice, quinoa or barley or as a side next to pita and your favorite hummus.

Afghan Leeks and Greens

Afghan Leeks and Greens

VirtualRDN
Afghan Leeks and Greens is a Middle-Eastern-inspired stew which combines many bright and flavorful herbs and spices. It is hearty, yet delicate, and perfect over brown rice.
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Cook Time 45 mins
Course Main Course
Calories

Ingredients
  

  • 2 tablespoons olive oil
  • 4 leeks , ends removed, white and light green parts chopped
  • 2 stalks celery , chopped
  • 2 green bell peppers , chopped
  • 2 teaspoons ground coriander
  • 2 teaspoon dried oregano
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon marjoram
  • 1 zucchini squash , chopped
  • 1 yellow squash , chopped
  • 2 pounds collard greens , chopped
  • 2 cups vegetable broth
  • 4 tablespoons tomato paste
  • 1/3 cup red wine vinegar
  • 2 teaspoons ground sumac
  • 1 can kidney beans , rinsed and drained
  • 1 can white beans , rinsed and drained
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup fresh parsley leaves
  • Ground sumac , to taste

Instructions
 

  • Heat oil over medium high heat in large saute pan or pot. Saute' leeks, celery and peppers for 5 minutes.
  • Add spices and cook 1 minute, stirring often to avoid burning.
  • Stir in broth, squashes and collards. Simmer over low heat, covered, for 35 minutes.
  • Whisk together tomato paste and vinegar. Add to pan along with beans, tomatoes and 2 teaspoons of ground sumac. Simmer an additional 5 minutes.
  • Remove from heat. Serve over brown rice, quinoa or barley, topped with parsley and a sprinkle of ground sumac.
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