Collard Greens are a staple side dish in the South. I love leafy green vegetables, but it is seldom that I use Collard Greens. I always say you can curry any vegetable so I set out to do just that with Collards Greens. It turned out so well and went perfectly with my Curried Hoppin' John with Pork and Bacon.
Ingredients:
1lb of cleaned and stemmed Collard Greens chopped
1 medium onion chopped
2 green chilies chopped
10-15 fresh curry leaves
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic
1 cinnamon stick
1 tsp of mustard seeds
1 tsp of cumin seeds
1tsp of garam masala
1/2 tsp of turmeric
1 tsp of red chili flakes or to taste
1 tsp of sugar
1 cup of coconut milk
1 cup of water
1 Tbs of canola oil
Directions:
Heat 1Tbs of canola oil in a large pan on medium-high heat. Add curry leaves, cinnamon stick, mustard and cumin seeds. Fry for 30 seconds until fragrant.
Next add your onion, chilies, ginger and garlic. Fry to 2-3 minutes.
Then add your spices (turmeric, chili flakes, sugar and garam masala). Stir for 30 seconds.
Finally add your collard greens,
water and coconut milk. Turn heat to low and cook covered for 30 minutes until collards are cooked down. Stir occasionally.
Enjoy with any rice and curry meal.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
1lb of cleaned and stemmed Collard Greens chopped
1 medium onion chopped
2 green chilies chopped
10-15 fresh curry leaves
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic
1 cinnamon stick
1 tsp of mustard seeds
1 tsp of cumin seeds1tsp of garam masala
1/2 tsp of turmeric
1 tsp of red chili flakes or to taste
1 tsp of sugar
1 cup of coconut milk
1 cup of water
1 Tbs of canola oil
Directions:
Heat 1Tbs of canola oil in a large pan on medium-high heat. Add curry leaves, cinnamon stick, mustard and cumin seeds. Fry for 30 seconds until fragrant.
Then add your spices (turmeric, chili flakes, sugar and garam masala). Stir for 30 seconds.
Finally add your collard greens,water and coconut milk. Turn heat to low and cook covered for 30 minutes until collards are cooked down. Stir occasionally.
Enjoy with any rice and curry meal.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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→Curried Collard Greens
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→https://jessica-dorrell-pictures.blogspot.com/2011/12/curried-collard-greens.html
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