Curried Collards

VegKid has gone up to the family cabin with the in-laws for the weekend. BandMan and I have been going to space and making music most of the time she's been gone. Today has been one of those lazy Saturdays where you feel like you've done nothing (mainly cause you're still in your jammies) but you've actually accomplished so much.

We have no plans for the day which is unlike us. We've got no where to be at no specific time and it's an amazing change in pace for the time being...

            Lazy Saturday Lunch is served.

1 bunch of collard greens, rough stems reserved
3 carrots, chopped
1 onion, chopped
1 tbsp panch phoron

2 tbsp oil
1 tsp turmeric
1 tsp coriander
1 tsp chili
1 tsp ginger
1 tsp cayenne
1/2 tsp cinnamon
salt, to taste
1 tbsp curry
a pinch of asafoetida
1/4 c unsweetened dissected coconut
  1. Get out a big pan and get some oil pretty hot. Toss in your panch phoron and listen close: when the seeds start popping toss in the diced carrots, onion, and diced collard green stems. Let that cook up for 3-5 minutes and then add in your spices (turmeric-salt). Let that cook until pretty tender, about 12 minutes. 
  2. When you are getting close to feeding time, toss in your chopped collard leaves. You can cook them as little, or as much, as you'd like. They'll taste great no matter what. 
  3. Remove from heat and finish her off by mixing in the curry, asafoetida, and coconut . Serve on top of rice and scarff.  


Popular Posts