Collard Greens with Indian Spices

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

Ingredients

• 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)

Procedure

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!

Verdict

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

Mustard Greens

Needing to do something with the wonderful greens from last week's market, and needing a dish for the pot luck tonight - well, good coincidence! Found a tasty-sounding mustard greens recipe and modified it - good stuff.

Ingredients:

• mustard greens
  
• bacon drippings
  
• garlic, minced
• 2 cups hearty stock (I had lamb on hand, use what thou willst)
  
• 2 tablespoons Worchestershire sauce
• hot sauce, to tase
  

Preparation:

• Mince garlic
• Wash and coarsely chop greens
• Heat pan and add bacon drippings
• Sauté some garlic for about a minute in the bacon grease.
• Mix broth, Worchestershire sauce hot sauce
• Put greens in the pan and pour broth mixture over the greens, rotating greens to make sure they are all exposed to both the heat and broth
• Cover and cook over low heat, stir occasionally, adding salt to taste
• Serve and enjoy

Verdict:

Delicious!