Spicy Collard Greens Recipe - Haak
This spicy collard greens recipe is a great vegetable dish that packs vitamins A, C, and K, along with calcium, folate, and manganese. Collard greens are a bit milder and not as bitter as kale, but for the more adventurous I recommend to try kale for this collard greens recipe, which is my favorite version. This dish can be served with brown rice or plain white rice.
Great for: heart healthy, low cholesterol, low calorie, vegan
Nutrients: protein, fiber, vitamins A, B6, C, K, and E, manganese, folate, calcium, potassium, copper, iron, magnesium, thiamin, riboflavin
- 1 bunch tender collard greens, washed, trimmed, and chopped coarsely into bite-size pieces
- 1/2 cup canola oil
- 1/4 teaspoon asafetida (available in Indian stores)
- 1 teaspoon unprocessed sea salt or more to taste
- 1-5 whole dried red chilies (use to taste)
- 1-5 fresh green serrano chilies, trimmed and only slightly shredded
- 3 1/2 cups water
- Remove the larger coarser leaves from the collard greens, so that mostly the younger leaves are used, which will be left whole. You can also use larger leaves, but cut these into 5-inch size pieces.
- In a large saucepan or wok, heat the oil over medium heat. When hot, add the asafetida and let it sizzle for 1-2 minutes. Put in the greens and cover the pot immediately. After 10 seconds, uncover and stir the contents. Add the salt, and keep stirring for 1 minute. Then add the red and green chilies and the water (use as many chilies as you can stomach, as the original dish is very spicy).
- Bring everything to a boil and then lower the heat to a gentle simmer. Cover the pot and continue to simmer for about 10-20 minutes. Check occasionally to see if the collard greens are tender. They should still have a slight bite and the water should have largely disappeared. Continue simmering to taste, and then serve the spicy collard greens.