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
Prep the collards by de-stemming and washing each leaf (you may have to pick caked-on dirt off of some of the leaves)
Stack the leaves on top of each other, then roll them up like a giant cigar and chiffonade
Heat grapeseed oil in a deep skillet and add curry leaves, heating through for 1 minute
Add onion & garlic & cook for 2 minutes
Add greens and toss, cook for 1 minute
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
When greens are soft, remove from the heat and let sit 10 minutes so all the flavors can come together.