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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
- 1 bunch organic collard greens
- 1 small diced onion
- 3 pieces garlic
- 4 teaspoons dijon mustard
- 3/4 cup water
- 8 fresh curry leaves
- salt & pepper
- 2 tablespoons grapeseed oil
- 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.
- Enjoy with beets, rice, protein of your choice!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens