Saturday, December 29, 2012

Curried Collard Greens


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. :)

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

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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  1. I'd eat these even if they weren't supposed to bring me money! YUM!

  2. never tried collard greens, but looks convincing to try this healthy greens..

    Happy New Year!

    Yum! Yum! Yum!

  3. 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.

    Happy New Year.


  4. You know, I have never been a fan of collard greens...but this version may change my mind :)

  5. This is such a great way to use up those greens!

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  8. We'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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