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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
bunch organic collard greens
small diced onion
teaspoons dijon mustard
fresh curry leaves
salt & pepper
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