1 bunch collard greens1 yellow onion, sliced1 green chili, chopped fine (optional)2 tbsp vegetable oilpinch of dried ginger 1/2 tsp yellow mustard seeds1/2 tsp garam masala
salt to taste
Trim and chop collard greens. Heat the oil, add the mustard seeds, stir and add the chili, and the dried ginger. After a few seconds, add the onion and saute. Add the collard greens and a pinch of salt, cook until wilted. Add a 1/2 cup of water, cover and cook for about 15 minutes on medium-low. Stir in garam masala, then serve.
B.O. Newsletter Week 29 2008
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This recipe was most recently featured in
Boston Organics Newsletter No. 29 of 2008.