Remove stems from collard greens and chop into strips, set aside. Dice garlic, ginger and onion.
2
In a large skillet over medium high heat, stir fry garlic, ginger and onion until translucent. Add red pepper flakes, ground turmeric and chickpeas. Use a spatula to press down and crush the chickpeas for more flavor.
3
Add coconut milk and chicken stock, season with salt and black pepper. Cook, stirring frequently, until the stew has thickened. Lower heat and bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cover and cook for about 30 to 35 minutes.
4
Add collard greens to the stew pot, making sure they’re submerged completely. Cook for a few minutes so they soften.
5
Top with a good drizzle of olive oil, a sprinkle of red pepper flakes, a spoonful of sour cream and mint leaves.
Serve.
