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Kashmiri Style Collard Greens
Oct. 4th, 2012 12:01 pmKashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"
1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt
Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.
Serves 6
From "At Home with Madhur Jaffrey"
1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt
Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.
Serves 6
