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Kashmiri Collard Greens

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I had never eaten collard greens before I moved to the United States. When I did start eating them, I’d usually buy them frozen and then saute them with some simple spices like mustard and green chilies. But while I liked them enough, I wasn’t really moved. Also, the fact that they take extra-long to cook put them somewhere at the bottom of my list of green favorites.
Kashmiri collard greens 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!

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Kashmiri Collard Greens
Kashmiri Collard Greens
Course: Side
Cuisine: Indian
Servings: 4 servings
Author: Vaishali Honawar
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
  1. Heat the oil and add the onions. Saute on medium heat until nicely browned.
  2. Add the ginger and garlic and stir for a minute.
  3. Add the tomato and stir for another minute.
  4. Add the collard greens, salt, red chilli powder and water.
  5. 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.
  6. If there is still water remaining at the bottom of the pan, turn the heat to medium or high and let it evaporate.
  7. Serve hot as a side dish with rice and dal or with rotis.
And check out more of my vegan versions of Kashmiri recipes here, including Dum Aloo, Rogan Josh, and Methi Chaman.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

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Comments

  1. Tip: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

    Reply

  4. I 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.)

    Reply

  6. Clever 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.

    Reply

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