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
- 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
- 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.