Recipe Curried Collard Greens Saag

Nutrition aspects

Fresh Collard greens are in ample supply in southern region of United States. You can also buy Chopped or whole collard greens in frozen vegetable section. Collard greens, or Kale may be cooked same as Mustard greens Saag. We will not use Ghee, and heavy cream to reduce saturated fats. You may add more conventional spices to suit your taste.

Ingredients

Precooking Collard greens

1. Chopped Collard Greens: Two frozen boxes (10 oz each)
2. Water: 4 cups

Main recipe

1. Canola oil: 1/4 cup
2. Chopped onions: 1 cup
3. Finally chopped ginger: 1 Inch
4. Chopped fresh Serrano pepper (Hari Mirch): 3
5. Minced Garlic: 1 Tablespoon
6. Turmeric powder: 1/4 teaspoon
7. Ground Fenugreek seeds: 1/4 teaspoon
8. Ground Cumin powder: 1/2 teaspoon
9. Ground cinnamon: 1/4 teaspoon
10. Ground cloves: 1/8 teaspoon
11. Salt: 1 teaspoon or to taste
12. Cayenne pepper: to taste

13. Water: 1/2 Cup
14. Corn starch: 1 Tablespoon

Method

Pre-cooking Collard Greens

Step 1: Thaw Collard Greens. Bring a pot of water to a boil. Cook Collard greens for 15 minutes.
Step 2: Remove greens and puree the greens in either an electric blender Blender or a food processor with minimum amount of water.

Main Recipe

Step 1: Heat vegetable oil in a heavy Pot. Add Chopped onions. Sauté till clear, about 6 minutes.
Step 2: Add ingredients 3 through 12. Stir fry for two minutes. Add precooked collard green. Cook covered for 10 minutes.
Step 3: Check and adjust spices.
Step 4: Dissolve Corn starch in a 1/2 cup water. Add to to the cooking greens. This will give the greens a body. Cook covered for 5 minutes.