5 cups of cooked rice (brown or white)
2 (15oz) cans of black eyed peas rinsed
1lb of lean pork diced small
6-8 slices of bacon diced
15-20 curry leaves
1 small stick of cinnamon
1 tsp of cumin seeds
1 tsp of black mustard seeds
1/3 tsp of ground turmeric
2 tsp of curry powder (I used McCormick brand)
2 cloves of garlic grated
1 inch of ginger grated
1 medium onion chopped
1 red bell pepper chopped
3-4 cups chopped fresh collard greens
2-3 green chilies
1 tsp of red chili flakes (or to taste)
1 1/2 cups of chicken stock (or chicken bullion and water)
salt and pepper to taste
Cut bacon and fry until crispy then drain on paper towel. Reserve 2 Tbs of bacon fat.
Cook rice and set aside until needed. Leftover cold rice can be used as well. In the same pan add your curry leaves, bay leaves, cumin seeds, mustard seeds and cinnamon stick. Fry for 30-45 seconds until the seeds start to splutter.
Next add your diced pork, onions and, chilies. Cook for 2-3 minutes. Then add your grated ginger, garlic and season with some salt and black pepper. Cook for another 1-2 minutes.
Next add the chopped collard greens. Saute for 2-3 minutes. Then add curry powder, chili flakes and turmeric. Allow the spices to bloom for 1-2 minutes. Then add your chicken stock or water and chicken bullion powder.
Next add cans of drained and rinsed black eyed peas and bell pepper. Simmer the dish on medium for 10-12 minutes.
Once the curry is made and seasoned to your desired taste, add the cooked rice. Mix the rice into the curry gently. Serve hot. This can be eaten alone or with cucumber raita. Enjoy.
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