Friday, December 30, 2011

Curried Collard Greens

Yum
 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.



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12 comments:

  1. It is so true that you can curry most things and it will turn out nice and tasty. I will have to give this a try as I am unsure of what to do with collard greens. Your dish looks really tasty!

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  2. This looks really tasty! Curry has been something that I have learned to love :-)

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  3. You really did it. You curried collard greens. I love greens. I think I'd love these even more! What a great, wonderful dish.

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  4. This looks like a great twist on collard greens. I eat them all the time but I am not really sure what goes in them....never would have picked green chilies. Looking forward to making this at home.

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  5. I love collard greens--why don't more people make them? Gave you a shout-out today in my Hoppin' John post!

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  6. I love collard greens, and I love them curried. Wonderful recipe! :)

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  7. Oh this sound soooo good! Love collard and your recipe is fantastic!!!

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  8. I would have never, ever thought of this, but it seems genius! Love it! I really missed collards this year (haven't been able to find them since we've been here.) I usually only like the way my mom and my husband make them, but I would totally have these!

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  9. Now this is different. A very nice fusion that I think my family would really appreciate. Bookmarking!!!

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  10. Hi!
    I love the site and the different recipes you post.
    I'm hoping you might be able to help me with my latest kitchen blunder.
    I made a Collard Greens Soup and, it turned out HORRIBLE.
    I now have 6-8 cups of soup that I used all of my fresh ingredients on but can't force myself to eat.
    My hope is to add some saving ingredients, give it a little twist and maybe have a curry.
    I boiled water and added: 10 c collards (including stems) 6 c carrots, 1 ½ white onion, 5 garlic cloves, 1 can diced tomatoes, 1 tsp cayenne pepper, 2tsp Basil, Oregano, Parsley, 3 tsp Mrs. Dash salt free - Garlic and Herb. Simmered until water was reduced and everything was soft, then puréed.
    It is BITTER beyond belief. I was thinking maybe add sweet potato, or pine apple or mango to sweeten and serve as a curry over something.
    Any tips or solutions to my mess? :)
    Thanks!

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    Replies
    1. I'm sorry for the mishap. Since it's pureed... that's a hard one. You can take a cup of it and mix it with sweet potato and see if that works... but I don't think it will.

      I would suggest if you don't want to waste it, to freeze it in ice cube trays or small ziploc bags and add to dishes or other veggie soups to flavor it (a little bit at a time). Best of luck.. hope you can salvage it.

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    2. Thanks for replying and for the ideas, freezing small portions of it might work. I'll also test out a small portion with sweet potato to see if it makes a difference.
      Thanks!

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