Afghan Leeks and Greens

This Afghan-inspired dish 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. It also tastes great over top salads, rice dishes and hummus.
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  • 2 Tbsp olive oil
  • 4 leeks , ends removed, white and light green parts chopped
  • 2 stalks celery , chopped
  • 2 green bell peppers , chopped
  • 2 tsp. ground coriander
  • 2 tsp. dried oregano
  • 1 1/2 tsp. ground turmeric
  • 1/2 tsp. dried dill
  • 1/2 tsp. marjoram
  • 1 zucchini squash , chopped
  • 1 yellow squash , chopped
  • 2 lbs collard greens , chopped
  • 2 cups vegetable broth
  • 4 Tbsp tomato paste
  • 1/3 cup red wine vinegar
  • 2 tsp. 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


  • 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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