PRADEEPA'S plate and palette
Cooking
Collard Greens
Collard greens are an excellent source of vitamin A, C, K and rich in iron. They belong to the same family as cabbage, cauliflower ,broccoli and kale. These greens are slightly bitter.
The addition of coconut, red pepper flakles and peanuts, takes away the bitterness and makes it delicious and nutritious.
Addition of lemon juice also makes the dish less bitter.
Peanuts are optional, sliced or slivered almonds can be used.
Ingredients
1 tablespoon olive oil
1 teaspoon cumin seeds
2 - 3 red chilli crushed
1/2 a big white onion , diced
2 cloves garlic crushed or minced
2 bunches, finely chopped Collard greens
Salt- to taste.
1/4 cup fresh coconut grated ( can also substitute dry grated coconut)
1/4 cup peanuts roasted and crushed
Steps
Heat oil in a skillet. When hot ,add the cumin seeds. When it starts to sizzle, add the garlic and red pepper. Do not let the chili burn. Immediately add the onions. Keep on a low flame. Cover and cook till the onions are soft.
Once the onions are translucent ,add the collard greens , and a couple of tablespoons of water for steam . Close and cook for 5-6 mins.
The greens cook down to half, now add salt and do not over salt the greens . Add the crushed peanuts and coconut and sauté for and additional 4-5 mins.
When there is no moisture in the pan, the dish is done.