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Collard Greens Recipe Indian
Isabella

Collard Greens Recipe Indian: Spiced Saag Style

Are you ready to transform humble collard greens into a vibrant, flavorful dish that will tantalize your taste buds? This Collard Greens Recipe Indian is exactly what you need! We're talking about a spiced saag style preparation that takes inspiration from traditional Indian greens dishes, blending the robust texture of collards with aromatic spices to create a truly unforgettable meal. Forget bland, boiled greens – this recipe elevates collard greens to a whole new level, making them the star of your plate. Get ready to dive into a nourishing, delicious, and incredibly satisfying culinary experience with this Indian-inspired twist on a Southern classic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Indian, Vegan (adaptable), Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs fresh collard greens washed thoroughly, stems removed, and chopped finely
  • 2 tablespoons ghee or unsalted butter
  • 1 large onion finely chopped
  • 4-5 cloves garlic minced
  • 1 inch ginger grated or finely minced
  • 1-2 green chilies slit lengthwise or finely chopped, adjust to taste
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder (dhania)
  • 1/2 teaspoon garam masala
  • 1/4 cup water or vegetable broth
  • 1/4 cup unsweetened coconut milk (optional, for creaminess)
  • Salt to taste
  • 1/2 lemon juiced
  • fresh cilantro chopped, for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp knife

Method
 

  1. Wash the collard greens thoroughly under cold running water. Remove the tough stems and finely chop the leaves into thin ribbons.
    2 lbs fresh collard greens
  2. In a large heavy-bottomed pot or Dutch oven, heat the ghee or butter over medium heat. Add the cumin seeds and allow them to splutter (15-20 seconds).
    2 tablespoons ghee or unsalted butter, 1 teaspoon cumin seeds (jeera)
  3. Add the chopped onion and sauté until translucent and lightly golden (5-7 minutes). Then, add the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant.
    1 large onion, 4-5 cloves garlic, 1 inch ginger, 1-2 green chilies
  4. Reduce the heat to low. Add the turmeric powder, coriander powder, and garam masala. Stir continuously for about 30 seconds to toast the spices, being careful not to burn them.
    1/2 teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania), 1/2 teaspoon garam masala
  5. Gradually add the chopped collard greens to the pot. Stir well to coat the greens with the spice mixture.
    2 lbs fresh collard greens
  6. Pour in 1/4 cup of water or vegetable broth. Cover the pot and reduce the heat to low. Let the collard greens simmer for 20-30 minutes, stirring occasionally, until they are tender. If adding coconut milk, stir it in during the last 10 minutes of cooking.
    1/4 cup water or vegetable broth, 1/4 cup unsweetened coconut milk
  7. Once the collard greens are tender and most of the liquid has evaporated, remove the lid. Season generously with salt to taste. Stir in the fresh lemon juice.
    Salt, 1/2 lemon
  8. Garnish with freshly chopped cilantro and serve hot.
    fresh cilantro

Notes

For detailed tips on perfecting this recipe, storage, reheating, and common FAQs, please refer to the full blog post.
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