Tag Archives: Collard

Cabbage with Collard Greens

8 Apr

cabbage_collard
Cabbage with Collard Greens.

Cabbage and collard greens are shredded and fried in oil along with spices. They are then seasoned with garam masala. Serve cabbage with collard green with steamed rice or wrapped in roti.
Makes: around 4 Servings of Cabbage with Collard Greens.

Ingredients:

Cabbage 1 Small
Collard Greens 1 Bunch
Green Chiles 2 – 3
Garam Masala a big Pinch
Turmeric Powder a Pinch
Lemon Juice 1 Tbsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.
Notes: Make sure collard greens is cooked well.

Suggestions: You can adjust the water to make sure collard greens are cooked well.
Variations: You can also add sliced carrot to the cabbage and collard greens. Red chili powder can also be added just before removing the cabbage from heat.
Other Names: Cabbage with Collard Greens.

Collard Greens Curry

8 Jan

collard_greens_curry
Collard Greens Curry.

For collard greens curry, panch phoran (equal parts of cumin, mustard, fenugreek, nigella and fennel) is added to the hot oil to release the flavor of the seeds. Then ginger garlic paste and chili is added for some heat. Finally collard greens are mixed in and cooked till soft and tender.
Makes: around 1 1/2 Cups of Collard Greens Curry.

Ingredients:

Collard Greens 1 Small Bunch
Panch Phoran 1/2 tsp
Ginger 1/2 inch Piece
Garlic 2 Cloves
Dried Red Chiles 1
Green Chiles 2
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Separate tough center stalks from the collard leaves.
Thoroughly wash the collard greens.
Roll all the collard leaves together and finely shred them (about 2 cups packed).
Remove stems, wash and finely chop green chiles.
Peel and mince the ginger and garlic.

Heat mustard oil in a wide pan, add panch phoran and let the seeds splutter.
Stir in minced ginger, garlic, green chili and broken red chili.
Fry for couple of seconds before adding chopped collard greens, quarter cup or more of water and salt.
Cook covered on medium low heat until collard greens are tender but still holding a light crunch.
Add more water if necessary and cook covered till done.
Serve collard greens curry with plain steamed rice and dollop of ghee.
Notes:Make sure to cook the collard greens right.

Suggestions:If collard greens are too raw, add few tbsps of water and cook covered till done.
Variations: You can also add sliced onions to the tempering along with a pinch of asafoetida. Substitute collard greens with kale or beet greens or other greens if desired.
Other Names: Collard Greens Curry.

Haak

12 May

haak_collard_greens
Kashmiri Haak.

Haak is a daily dish in Kashmir. Collard greens are slowly cooked in water for half an hour to one hour till tender. Haak is rich in nutrients and generally eaten with plain steamed rice. Here, the recipe for haak is quite simple, fast and flavorful without too many ingredients.
Makes: 3 – 4 Servings

Ingredients:

Collard Greens 1 Bunch
Red Chilli Flakes 1 – 1 1/2 tsps
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Remove tougher center stalks and wash collard greens thoroughly.
Roll all the collard leaves together and finely shred them (about 2 cups packed).

Heat mustard oil in a wide pan, add collard greens, half a cup of water and salt.
Cook covered on medium low heat until collard greens turns tender with little crunch.
Add more water if necessary and cook covered till done.
Uncover, stir in red chilli flakes and fry for a minute.
Serve hot over plain steamed rice.
Notes: Make sure to cook the collard greens right.

Suggestions: If collard greens are too raw, add few tbsps of water and cook covered till done.
Variations: For variations of haak, add sliced onions or green onions, ginger, garlic, tomato, cloves, yellow mustard seeds, asafoetida, garam masala etc… Substitute collard greens with kale or beet greens or other greens if desired.
Other Names: Kashmiri Haak, Stir Fried Collard Greens.