LOCATION: Recipes >> Indian >> Collard Greens
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Collard Greens
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Haak
(collard greens)
1 3/4 lbs tender collard greens
1/2 c mustard oil (I use much less)
1/4 t g asafoetida (hing)
1 1/4 t salt
1-5 whole dried red chilies
1-5 whole fresh green chilies
Trim away the coarse lower stems of the greens. Separate leaves
and wash well. Keep the leaves whole.
Heat the oil in a pot over a med. flame, add the asafoetida, sizzle
for 5 sec. Put in the greens and cover instantly, uncover after
10 sec., stir greens, add salt, stir and saute greens a minute.
Add red & green chilies and 3 1/2 c water. Bring to a boil, cover,
lower heat and simmer 1hr or until greens are tender. There should
be about 3/4 c liquid left at the bottom of the pot. If there is
more, boil it away. Serve in a warm bowl with plain rice.
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