28 January 2013

Collard Greens with Indian Spices

Had some lovely rainbow collards and needed an accompaniment so fish curry, so whipped this up - with great success.


  • 1/2 bunch collard greens, chopped very small (1/2")
  • three cloves garlic, minced
  • 1 tsp. ginger, minced
  • one small hot or medium-hot pepper, diced fine (I used jalapeño)
  • 1 tsp. black mustard seed
  • 1/2 tsp. tumeric
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • several ounces high-temperature oil (sunflower or similar)


  1. Add enough oil to coat and have a thin layer in base of wok, and heat to medium-high
  2. When oil is shimmering, add mustard seed and fry until grey and popping, 2-3 min.
  3. Add garlic; fry for 20-30 sec.
  4. Add ginger and pepper, and fry for 3-4 min.
  5. Add remainder of spices and mix well
  6. Add collards and stir well so all are covered in oil and spices; cover wok
  7. Cook covered 10-15 min., occasionally stirring to keep from all sticking to wok
  8. Serve hot and enjoy!


Fantastic. Spicy, flavorful, and a nice charred flavor on the edges. Worked very well with my fish-potato curry.

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