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
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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