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Curried Collards with Potatoes
- 1 bunch collards
- 3 – 5 medium potatoes
- 3 Tbsp. butter or Ghee
- 1 medium onion, minced
- 2 Garlic cloves, minced
- 1/4 tsp. grated ginger
- 1/4 tsp. curry powder
- 1/2 tsp. Garam masala
- 1/2 tsp. Tumeric
- 1 tsp mustard seeds
Clean, remove the stem and chop collards, and then dry. Peel and cube potatoes. Boil potatoes about 10 minutes, until tender but not too soft. Rinse in cold water and drain well. In a heavy skillet heat butter and mustard seed over medium heat. Stir, and then add onion, garlic, ginger, curry, garam masala, tumeric and salt. Stir for 1 to 2 minutes. Add collards and potatoes, stir, then cover and cook for 5 to 10 minutes on medium heat, stirring frequently.
Serve over rice as a main dish or as a side dish.
Collards (or Kale) and Lentil Soup
1 Tbs olive oil
1 large onion, chopped
1 tsp salt
1 cup red split peas
2 cups chicken or vegetable broth, 4 cups water
1 bunch collard greens, or kale rinsed, stemmed and chopped
1 Tbs cumin
1 tsp cinnamon
2 cloves minced garlic
1/3 cup fresh lemon juice
Heat olive oil, add onion and salt, cook until onions are soft. Stir in lentils, add broth and water. Bring to a boil and cook until lentils are soft, about 15-20 minutes. Add collards, cumin, cinnamon and garlic. Simmer for another 10 minutes. Add lemon juice just before serving.
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