
Here is another New Year's dish for prosperity.... Collard Greens. Why? Because they are green like money and we could all use a little more green in our lives. :) I decided to curry them and it turned out so well that I paired it with my Curried Hoppin' John with Pork and Bacon for more luck. :)
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

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:

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.


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.
I'd eat these even if they weren't supposed to bring me money! YUM!
ReplyDeleteLOL at Jen's comment...me, too!
ReplyDeletenever tried collard greens, but looks convincing to try this healthy greens..
ReplyDeleteHappy New Year!
-Mythreyi
Yum! Yum! Yum!
I am growing collard greens for the first time in my garden. This is a really great way to enjoy collards. Thanks for sharing this recipe.
ReplyDeleteHappy New Year.
Velva
I am with Jen and Lizzy!!! This looks delish!
ReplyDeleteYou know, I have never been a fan of collard greens...but this version may change my mind :)
ReplyDeleteMost unusual. LOL at Jen and Lizzy's comments!
ReplyDeleteThis is such a great way to use up those greens!
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ReplyDeleteWe're talking collard greens, kale, sea salt, coconut sugar, and light coconut milk, in addition to the curry powder. By far the best (and healthiest!) greens I've ever had are made with this mix of ingredients. At the future, they may be on a weekly rotation in our house. Collard greens have been around since prehistoric times and originated in the eastern Mediterranean. They were brought to America by Africans in the 1600s, who boiled the greens down into a gravy known as "pot likker." These nutrient-dense greens quickly became a mainstay in African-American cooking.
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