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Naz's Collard Greens Borani

Naz Deravian1 Comment
Recipe + Photograph  ©   Naz Deravian

Recipe + Photograph © Naz Deravian

Naz's Collard Greens Borani
(Collard Greens with yogurt + caramelized red onion sumac)

Borani is a Persian side dish or dip made with thick, creamy yogurt and an array of vegetables or herbs. This collard greens borani is great served with warm flat bread or vegetables. It also pairs beautifully with roast chicken, grilled fish, or steamed rice.

Serves 6 to 8


3 tablespoons olive oil
1/2 yellow onion, thinly sliced
Salt and pepper
2 garlic cloves, finely chopped
1 bunch collard greens, off the stem and cut into ribbons
1/4 tsp turmeric
1/4 cup water
2 heaping tablespoons raisins
1/2 cup plain Greek yogurt, plus more if needed
1 tablespoon red wine vinegar
Caramelized red onion sumac, as topping (*recipe below)

Heat the oil in a large saucepan over medium heat. Add the onions, sprinkle with a little salt, and saute until soft and translucent, 8 to 10 minutes. Add the garlic and saute for about 3 minutes, stirring often making sure the garlic doesn't burn. Add the collards, in batches if necessary, along with the turmeric, raisins, and 1/4 teaspoon each salt and pepper. Stir to combine. Add 1/4 cup water and cover. Reduce heat to medium-low or low. Cook until the collards soften and tenderize, about 20 minutes.Check occasionally and add more water, 1 tablespoon at a time, if necessary.  When done, uncover and remove from heat.Cool.

In a medium bowl, combine the yogurt and vinegar. Add the collards and stir to combine. (Add more yogurt if you like it creamier.) Season well with salt and pepper, to taste. Top with caramelized red onion sumac (see below).

Serve with warm flat bread as a dip or as a side dish.  Will keep in the fridge for 1 or 2 days.  

*Caramelized Red Onion Sumac:

2 tablespoons olive oil
1/2 red onion, thinly sliced
1 teaspoon sumac
Salt and pepper 

In a medium saucepan, heat the oil over medium heat. Add the onion; season lightly with salt and pepper. Reduce the heat and saute, stirring often, until the onion caramelizes, about 20 minutes. (Reduce the heat further, if necessary.)  Add the sumac during the last 5 minutes of cooking.

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