Abu Dureti's collard greens

Contributed by Preston Maring, MD

Abu Dureti's collard greens

I met Abu Dureti when she was a high school student in north Portland, Oregon, 5 years after she immigrated from Kenya. After school a few days a week, she worked at a one-acre organic farm on Sauvie Island near the city. Food Works employs a number of the community's youth each year to grow vegetables for sale at farmers' markets and to donate to needy people. Kaiser Permanente has sponsored this farm through its Community Benefit program.

Abu took me on a row-by-row tour of the farm. We ate some sweet corn right off the stalk. I asked her to tell me her very favorite recipe she cooks at home. I've tried it. It's the best. It was a privilege to see what they created together.

Servings: 4


  • Baby collard greens enough to fill a colander, tough stems removed or big big collard green leaves cut in large pieces (could use chard or kale or spinach)
  • 3 heirloom tomatoes or the equivalent of cherry and plum tomatoes, chunked
  • 1 large onion, big dice
  • 1/4 teaspoon crushed red chilis
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Cook the onions in the oil until mushy (translucent). 
  2. Add the crushed chilies, if using (these are my only addition). 
  3. Add the tomatoes and cook until mushy. 
  4. Add the greens and about 1/4 cup water. They will totally fill up a big sauté pan. 
  5. Cover the pan and cook until the greens are mushy (just tender, about 10 to 15 minutes). 
  6. Season with salt and pepper. The dish was colorful, easy, with a wonderfully robust flavor.

Nutrition information (per serving)

  • Calories: 115
  • Total fat: 7 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 4 g
  • Sodium: 116 mg
  • Protein: 3 g