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Ingredients

  • 2 bunches Collard Greens (Australia: Cabbage Leaves), ribs removed and chopped (about 2 lbs.)
  • 1 1/2 tsp Garam Masala*
  • 1 tsp Turmeric
  • 4 tbsp Grape Seed Oil or Olive Oil
  • 2 tbsp Mustard Seed Oil
  • 1 tsp Sea Salt or Himalayan Salt
  • 6 tbsp fresh Cilantro, chopped (Australia: Coriander)

Directions

  1. Heat a large saucepan or Dutch oven over medium high heat.
  2. Add the garam masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn.
  3. Add both oils to the pan, stirring to make sure that the spices and oils completely mix.
  4. Add the collard greens and salt and toss to coat in the oil.
  5. Cover the pan and cook until the greens are wilted, about 5 minutes.
  6. Remove from the heat and mix in the chopped cilantro.
  7. *Garam Masala: Store bought or as follows.. 2 tbsp each cumin, coriander and cardamom seeds, 1 tsp. whole Cloves2 tbsp Black Peppercorns 1 small stick Cinnamon
  8. Grind all ingredients in a spice grinder or mortar and pestle.

Servings: 2

Calories: 370

Fat: 29g

Trans Fat: 4g

Cholesterol: 0mg

Sodium: 90mg

Carbohydrates: 26g

Fiber: 16g

Sugars: 2g

Protein: 11g