Author Notes
This preparation for collard greens is bursting with original and unexpected flavor. Since I am an avid Yoga practitioner and a vegetarian who really doesn't like to sacrifice full flavor, and I loves me some dark leafy greens (but not with ham hocks), this recipe is perfect! —Sarah Willis
Ingredients
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1 bunch
organic collard greens
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1
small diced onion
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3 pieces
garlic
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4 teaspoons
dijon mustard
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3/4 cup
water
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8
fresh curry leaves
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salt & pepper
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2 tablespoons
grapeseed oil
Directions
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Prep the collards by de-stemming and washing each leaf (you may have to pick caked-on dirt off of some of the leaves)
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Stack the leaves on top of each other, then roll them up like a giant cigar and chiffonade
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Heat grapeseed oil in a deep skillet and add curry leaves, heating through for 1 minute
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Add onion & garlic & cook for 2 minutes
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Add greens and toss, cook for 1 minute
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Add dijon mustard, water and cover the skillet, reducing heat to medium-low, cook covered for 10 - 15 minutes, checking the pot once to see if you need a little more water or mustard or both. Season with salt & pepper at this stage
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When greens are soft, remove from the heat and let sit 10 minutes so all the flavors can come together.
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Enjoy with beets, rice, protein of your choice!
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