Add water, carrots, turmeric, potatoes, and salt. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes, until potatoes are tender. Add cabbage and cook, covered, for 10 minutes. Add shredded collards and cook for another 10 minutes.
Stir enough to break up some of the potatoes. Season with salt, pepper, and cayenne, if desired.
Notes
Nutrition Information
Calories: 103
Sodium: 420 mg
Carbohydrates: 22 g
Fiber: 4.7 g
Protein: 3 g
VariationsFor additional texture and protein, stir in 2 cups cooked chick-peas along with the savoy cabbage.photo license information