Around the World

caldo verde (Portugal): collard green soup with Portuguese sausage and potatoes

couve a mineira (Brazil): sautéed collard greens in olive oil, butter and garlic (lots of it)

gomen wat (Ethiopia): collards seasoned with turmeric, paprika, allspice and ginger

haak or hakh (Kashmiri region of India): greens with Indian spices including mustard oil and those reminiscent of fennel

kontomire stew (Ghana): cooked greens with meats, eggplant, peppers, onions, berries and yams