By Martha Rose Shulman
- Total Time
- 2 hours, plus 6 hours’ soaking for beans
- Rating
- 4(202)
- Notes
- Read community notes
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil. It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread. Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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Ingredients
Yield:6 servings
- ½pound (about 1⅛ cups) dried flageolets, soaked at least 6 hours in 1 quart water, then drained (use small white beans if you cannot get flageolets)
- 1large onion
- 4large garlic cloves; 2 crushed, 2 minced
- 1teaspoon coriander seeds
- 1teaspoon caraway seeds
- 2teaspoons cumin seeds
- 2tablespoons extra-virgin olive oil
- 1pound (about 1 large) fennel bulb, cored and diced, fronds chopped and reserved for garnish
- Salt to taste
- 1teaspoon paprika or Aleppo pepper
- 1large jalapeño, minced (about 2 tablespoons)
- 2tablespoons tomato paste
- 1pound (about 1 generous bunch) collard greens
- 1large bunch cilantro, chopped (about 1 cup), plus additional for garnish
- 2tablespoons minced preserved lemon (optional)
- Cooked grains or couscous, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
115 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 4 grams protein; 555 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Transfer drained beans to a large, heavy flameproof casserole or Dutch oven. Cut onion in half; cut one of the halves in half and chop the rest. Set aside chopped onion and add quarters to pot.
Step
2
Add 5 cups water (6 if serving over grains or couscous), and crushed garlic cloves to casserole, and bring to a gentle boil over medium-high heat. Skim off foam, cover and reduce heat to low. Simmer 45 minutes. Using tongs, remove onion and garlic cloves and discard.
Step
3
Meanwhile, in a small skillet or saucepan over medium-high heat, toast coriander, caraway and cumin seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.
Step
4
Heat oil over medium heat in a large heavy skillet and add remaining onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic, diced fennel and a generous pinch of salt and cook, stirring often, another 5 minutes, until fennel has softened slightly. Stir into beans. Add ground spices, paprika, additional salt (I use about 1½ teaspoons), jalapeño and tomato paste and return to a simmer. Cover and simmer 30 minutes. Taste and adjust salt.
Step
5
Meanwhile, stem and wash collard greens. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into ½-inch strips. You should have about 5 cups of greens.
Step
6
Add collard greens to beans and vegetables. Bring back to a simmer, cover and simmer 15 to 30 minutes, until greens and beans are tender. Stir in cilantro and chopped fennel fronds and simmer another 5 minutes. Taste and adjust seasonings.
Step
7
Ladle into wide soup bowls. If using preserved lemons, place a teaspoonful on each serving, for guests to stir in. Garnish with chopped cilantro or a combination of chopped cilantro and fennel, and serve.
Tip
- The stew can be made 1 or 2 days ahead. You may want to add water when you reheat if you used only 5 cups.
Ratings
4
out of 5
202
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Cooking Notes
Elizabeth Hennessey
I made this for our vegetarian entree on Easter. It was excellent, and I got many compliments. I would suggest doubling the amount of collard greens, and perhaps upping the liquid by about 1/2 cup. The greens, although hardy, do tend to cook down significantly, I found too much in the first cooking, so when I made it again, I doubled, and was very happy with the results.
Harriet
What comprises a bunch of collards is a mystery to me. Even if you weigh out a pound, once they are cleaned and stemmed, you could have a lot or a little. Then, of course, they cook down to nothing. So I am with Elizabeth here and almost anywhere collards are concerned--double the amount called for in the recipe.
Zazie
After toasting the spices, let them cool completely before grinding.
Mamie
I adapted this to a slow-cooker, performing steps 3 & 4 separately, then adding beans and letting it cook over the course of the day. What a wonderful aroma upon arriving home! Steps 5 & 6 should wait until ~45 min. prior to serving. Substituted broccoli raab (in season now). Any green should do, I suspect. Martha Rose does it again!
Eric W
Great dish, I made this with 2 jalapeños (ribs and seeds removed) after reading other comments. I used chickpeas instead of flageolets, and 1 tsp each of Aleppo pepper and (sweet smoked) paprika. The preserved lemons were essential. I made some using the NYT recipe 4 days ago which worked out ok, but may have been better with more aging. Served over garlicky couscous. Our last collards dish of this winter.
J Batiste
This dish turned out more like stew than soup. It was chewy and full of flavor. Definitely make your own preserved lemons at least a week ahead. They weren’t hard to find but I paid about $9 at Metropolitan Market for a jar with two lemons in it.
Kevin Osinski
I happened to have some leftover Jerusalem Lamb Shawarma from NYT Cooking, so I shredded it and added it at the end just to warm through. Boy was that yummy! I'm pretty sure this would be good even without the meat, but if you happen to have some at hand, it's a good addition.
Cathy
Tried this stew on a cold afternoon. Used white northern beans but found them not hearty enough~ added a little pasta. I also added the paprika and Aleppo pepper and lessened the caraway. Love this website. Thank you very much.
MLS
I got collards in this week's CSA share, and while I did not have any white beans in the house, I had black beans, so I just used them. I also added a little lemon juice before serving to brighten up the flavor. It was terrific!!
dee from New Orleans
This is outstanding! Just made it and resisted adding chicken stock which it doesn’t need at all. The herb infusion, tender collards and herbs make this a keeper! It helps if you grow your own. Right now in the Deep South, all the ingredients are ripe for the picking. I did just that and cooked up this flavorful stew with chickpeas and Israeli couscous.
Martha
I had just one bunch collards, so I beefed up the greens with some kale. I used great northern beans and cooked them about 40 minutes longer than the recipe, and I waited on the tomato paste until I added the greens. I subbed in smoked sea salt and smoked paprika, which were nice complements to the strong taste of the collards. I didn't have preserved lemons, so I brightened it with lemon juice and served over couscous. It was hearty and tasty. Next time I'll garnish w/fresh tomatoes and feta.
Lisa W
Meh. I normally like both collards, beans and tagine-type dishes, but this particular combination fell flat IMO. Just didn't taste good. Adding preserved lemon garnish helped, but not enough. Won't make again.
doggerelblogger
Make sure the beans are tender before you add the vegetables, and add the tomato paste with the greens (tomatoes make beans hard if they’re not yet cooked).
Mimi
Delicious. Add Parmesan crisps before serving for a cheesy crunch.
Helen Huber
You can use broth for slowly sautéing the onions. I’m avoiding fat and didn’t want the oil. But did want the flavor. .
clairek
I halved the recipe except for the collards. I cooked the beans with the onions and garlic for 3 minutes on high pressure in the InstaPot using quick release. Then, followed the rest of the recipe instructions. I added a squeeze of lemon juice at the end and served with plenty of preserved lemon. Very delicious.
Eric W
Great dish, I made this with 2 jalapeños (ribs and seeds removed) after reading other comments. I used chickpeas instead of flageolets, and 1 tsp each of Aleppo pepper and (sweet smoked) paprika. The preserved lemons were essential. I made some using the NYT recipe 4 days ago which worked out ok, but may have been better with more aging. Served over garlicky couscous. Our last collards dish of this winter.
dee from New Orleans
This is outstanding! Just made it and resisted adding chicken stock which it doesn’t need at all. The herb infusion, tender collards and herbs make this a keeper! It helps if you grow your own. Right now in the Deep South, all the ingredients are ripe for the picking. I did just that and cooked up this flavorful stew with chickpeas and Israeli couscous.
GH
I did not have any white beans in the house, I had black beans, so I just used them.
GH
I did not have any white beans in the house, I had black beans, so I just used them.
J Batiste
This dish turned out more like stew than soup. It was chewy and full of flavor. Definitely make your own preserved lemons at least a week ahead. They weren’t hard to find but I paid about $9 at Metropolitan Market for a jar with two lemons in it.
MLS
I got collards in this week's CSA share, and while I did not have any white beans in the house, I had black beans, so I just used them. I also added a little lemon juice before serving to brighten up the flavor. It was terrific!!
ellie
Really needs something for heat (jalapeño), used siracha
Mamie
I adapted this to a slow-cooker, performing steps 3 & 4 separately, then adding beans and letting it cook over the course of the day. What a wonderful aroma upon arriving home! Steps 5 & 6 should wait until ~45 min. prior to serving. Substituted broccoli raab (in season now). Any green should do, I suspect. Martha Rose does it again!
Zazie
After toasting the spices, let them cool completely before grinding.
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