Then I found a recipe that intrigued me. It came from Madhur Jaffrey’s fabulous cookbook “World Vegetarian,” and, surprise of surprises, it was a recipe for a Kashmiri-style preparation.This recipe takes a long time to cook: almost 2 hours. But all the ingredients go into the pot right at the beginning and you don’t have to babysit them. So after I get back from work, I can throw together the ingredients into the pot, slap on a lid, go out and water the garden and then walk my dogs without a care in the world. Meanwhile, the collards cook themselves. The most you might need to do is check a couple of times to make sure not all the water’s evaporated before its time.
The collards are hefty, so although the long cooking tenderizes them, it doesn’t reduce them to a mush. They retain a wonderful texture and bite, and absorb all the myriad flavors of the spices and tomatoes.
I loved this recipe, and I know it’s one I will be making again and again. Here goes!
Kashmiri Collard Greens
Ingredients
- 5-6 large collard leaves , stems removed, then rolled up and cut into long, skinny ribbons
- 1 tomato , dunked into boiling water for a minute, then peeled and diced
- 1 large onion , thinly sliced
- 3 large cloves of garlic , minced
- 1 tbsp grated ginger
- 1 tbsp extra virgin olive oil
- 1/2 tsp red chilli powder
- 1 1/2 cups water
Instructions
- Heat the oil and add the onions. Saute on medium heat until nicely browned.
- Add the ginger and garlic and stir for a minute.
- Add the tomato and stir for another minute.
- Add the collard greens, salt, red chilli powder and water.
- When it comes to a boil, cover with a tight-fitting lid, turn the heat to low, and allow the veggies to simmer away for 1 1/2 to 2 hours.
- If there is still water remaining at the bottom of the pan, turn the heat to medium or high and let it evaporate.
- Serve hot as a side dish with rice and dal or with rotis.
Cham says
September 11, 2008 atTip:If the green takes a long time to cook, try to add tomato and salt once the greens are almost cooked. My mom says the tomo or tamar tangyness harden the green!
Never tried collard green sounds delicious the curry
raaji says
September 11, 2008 atCollard greens are real such a healthy leaf-veggy.I love its flavor…..
Rajee says
September 11, 2008 atGreat recipe Vaishali. I have been lurking around but havent left any comments. So here I am leaving you one with a surprise 🙂 Please pick your award from http://heartycook.blogspot.com/2008/09/cracked-wheat-idli.html. Hope you’ll accept it.
Mihl says
September 11, 2008 atI have never eaten collard greens. You can’t get them in Germany. They look absolutely fantastic the way you prepared them. And what a coincidence, I’ve been cooking a lot from Madhur Jaffrey’s book lately. (I am trying my best to learn how to cook Indian dishes.)
Pete says
September 11, 2008 atVery nice with roti…..my stomach is rumbling. Can I come over for dinner? LOL
Divya says
September 11, 2008 atClever me left you a comment and closed the window without sending I think.
Did you get it?
It went something like this:
Nice recipe today! I have something that you might enjoy reading and seeing in my blog today. Not another award 😉 but something I enjoyed making as promised.
ChocolateCoveredVegan says
September 11, 2008 atYou’re right; this DOES look easy even though it takes a while to cook. I am putting it down on my to-make list, because I love collard greens but never know what to do with ’em besides eating them in salads.
Usha says
September 11, 2008 atVery interesting,looks like collard greens will go on my grocery list this week 🙂
shah says
September 12, 2008 atYour blog look similar like my blog ..visit myblog @ Becoming a VegetarianDont forget to add me to your site ..Thanks..
sowmya says
September 12, 2008 atvery good recipe..i really enjoy reading your posts!!
Uma says
September 12, 2008 atI usually make stir fry with collard greens. As they are dry, the stir fry comes out perfect.
I love your recipe too. Looks so delicious.
Divya Vikram says
September 12, 2008 atThis is new to me..Sounds healthy
Richa says
September 12, 2008 atwow! that subzi is jumping right off the screen…and on to my plate 😉 lovely!!
ANJALI J. says
September 12, 2008 atwow! i had never heard abt collard greens.. Im wondering how they look. and thanks vaishali for letting me know abt that event.. will send my recipe to it.
srikars kitchen says
September 12, 2008 atwow… looks yummy & delicious… nice entry…
Madhavi says
September 12, 2008 atI never heard abt this green, but look healthy and delicious!!!!
Vani says
September 13, 2008 atLooks yum, Vaishali! I hated all greens when I was younger. Now I love ’em all! 🙂
Vani H says
June 2, 2012 atlooks delicious! You can probably substitute Kale for the collard greens too.
Girdharilal Kuchroo says
April 15, 2014 atwhere collard green in mumbai
Katherine says
August 12, 2018 atI made this, with a few minor modifications, with the collard greens that came in my farm box. Wow, it was fantastic! Not a bit like the cornbread and turnip greens of my youth. I served it with Southern Polenta – that is to say, grits. It seemed appropriate, and it went really well.
Kel BasAvraham says
October 2, 2018 atAs a Southern born and bred, I love collard in all their myriad forms and incarnations! This recipe will serve very nicely as an addition to my vegan collection! Thanks…and I’ll post any updates, should I do any tinkering, which is likely, since friends point out I can’t leave well enough alone!