Curried Collard Greens
- ½ cup sliced almonds
- 3 TB ghee, butter or vegetable oil
- ¼ cup minced onion
- 2 garlic cloves, minced
- 2 jalapenos, seeded, minced
- 1 TB grated fresh ginger
- 2 tsps garam masala
- 2 lbs collard greens
- 1 14oz can coconut milk
- ½-1 cup water
- Sea salt and freshly ground pepper
So many collard greens now in our produce department and local gardens, here is a delicious curry dish to try.
Toast almonds in a dry skillet over medium heat stirring or shaking pan until golden. Remove from pan and cool. Remove stems from collard greens and slice leaves ¼” wide. Heat the ghee, butter or oil in a large heavy pot, add onion, garlic and jalapenos. Cook, stirring, over medium heat until onion is translucent, about 7 minutes. Do not let garlic brown or it will be bitter. Add ginger and garam masala, stir and heat until fragrant, about 1 minute. Add the collard greens, coconut milk and ½ cup water, bring to a boil over high heat. Lower heat, cover pot and simmer gently for about 1 hour until greens are tender. Add water as needed. Remove lid and cook down any excess liquid so that the sauce is slightly thickened, if necessary. Top with toasted almonds.
From Vegetables, by James Peterson