Collard* Stew with Beans and Asparagus


  • homemade (pork) sausage
  • spring onions
  • wild onions
  • garlic
  • parsley
  • tomato puree
  • fava beans
  • asparagus
  • collard (leaves and stalks)
  • red beans
  • spices


Sauté spring and wild onions, garlic and parsley in olive oil, add sausage but in small pieces, fava beans and asparagus stalks.

Cut the collard into pieces and blanch in hot water. Sieve the collard and mix it with sautéed vegetables. Rather than to cook it completely, try to leave the vegetables al dente to keep as much of their nutrients that would be lost due to long-term cooking. 

Simmer the vegetables shortly, add boiled and drained beans (which you can prepare before and freeze) and continue to simmer.

Season with a tablespoon of tomato puree, and few spoons of water you cooked collard in, add salt, pepper and cayenne pepper to taste. 

At the end add the asparagus tips and collard stalks, which are, in mine and in the opinion of many, tastier like this.

If desired, a bit of grated hard cheese can be added, but I usually eat a piece of fresh sheep cheese on the side.

Recipe by Ivo Tudor-Broje. To see the original follow on Instagram. 

* Collard is one of the potential superfoods, yet to be discovered and made into a trend.