Garam Masala Spiced Collard Greens (Australian Cabbage Leaves) – Veggie Dish

By: Team Reboot
2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5 (2 votes, average: 4.00 out of 5)
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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

  • Nutrition per serving:
  • Calories370
  • Fat29g
  • Saturated Fat4g
  • Cholesterol0mg
  • Sodium90mg
  • Carbohydrates26g
  • Fiber16g
  • Sugars2g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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