Looking for a new healthy side dish? Try this twist on collard greens.
1 teaspoon unsalted butter
1 tablespoon olive oil
1/2 medium onion, chopped
1 bunch collard greens (about 12 large leaves), stemmed and chopped
2 cloves garlic, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup low-sodium vegetable broth
1/2 cup white wine
How to Make It
Melt butter with olive oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until slightly softened, about 2 minutes. Add collard greens and cook, stirring occasionally, until greens have wilted, about 5 minutes.
Stir in garlic, curry, ginger, salt and pepper and sauté for 1 minute. Stir in broth and wine, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, until greens are tender, about 20 minutes.
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Ok, the recipe as written is probably very tasty - but I didn't have onion, and used the recipe as a foundation and took it to a whole new level. If you LOVE yellow curry, and are looking for new ways to incorporate your cruciferous *collard, spinach, kale, etc* then this twist may be helpful. Used olive oil and minced garlic, dropped shredded collard greens in and began wilting, added the broth and white wine when halfway done, salt & pepper, and a squeeze of ginger, then kept adding curry powder to taste, and finally I dropped 2 handfuls of raw spinach in (they wilt faster than the tough collards), re-seasoned to taste and finally topped it all with leftover chicken, also seasoned with the curry - once it was all wilted, seasoned and warmed, I ate it up like a starving person and now 3 hours later can't stop thinking about it. So this recipe is excellent, and my additions are for variation to incorporate the anti-oxidant leafy greens and anti-inflammatory curry. I can see taking this in many directions, with this awesome base recipe (with or without onion). Took like 10-15 minutes start to finish, from beginning prep to in the bowl. Can't wait to make it again!