Kashmiri Collard Greens

4.94 from 15 votes

Kashmiri style collard greens slow-cooked with spices and tomatoes

Prep Time10

Cook Time1 30

Total Time1 40

Course: Side

Cuisine: Indian

Diet: Meatless, Vegan, Vegetarian

Servings: servings

Calories: 71kcal

1 bunch collard greens (about 5-6 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 cloves garlic , minced
1 tablespoon grated ginger
1 tablespoon extra virgin olive oil
½ teaspoon red chilli flakes (or cayenne)
1 ½ cups water

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 flakes 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 ½ 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.