Delicious! I simmered a little while longer (maybe 35-40 mins) for added tenderness, and added 1 Tbsp cider vinegar towards the end. Was perfect, spicy with plenty of flavor.
Curried Collard Greens
Tasty and delicious! An excellent way to eat fresh greens and impress you family, friends, and guests!
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- 10 Collard Green Leaves
- 3 tablespoon(s) Sunflower or Vegetable oil
- 2-3 tablespoon(s) Ginger finely chopped
- 1/4 teaspoon(s) Mustard seeds
- 1/4 teaspoon(s) Cumin powder
- 1/4 teaspoon(s) cayenne powder
- 1/4 teaspoon(s) Tumeric powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) water
- 1-2 tablespoon(s) lime or lemon juice
- 1 pinch(s) Asafoetida (optional)
- Wash and de-stem the collard leaves. Then chop them into thin slices, and add them to a pot with 1/2 cup water, turn the heat on medium-high, and put the lid on and let cook. In a separate pan, roast the mustard seeds until they pop, then add the oil and chopped ginger. Once these ingredients have cooked a while, add your other salt and spices. Stir around, then add your cooked collard greens and let them cook a little while longer. Add lime juice and serve fresh. Makes 2-3 Servings
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Curried Collard Greens Recipe at a Glance
- COURSE: Side Dishes/Vegetables