Black cardamom lends a smoky note to this pot of flavorful collard greens. Coconut milk and diced tomatoes infused with a slew of Indian spices make this dish a delicious medley of flavors, best served over basmati rice to soak up the juices.
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients
Serves 4
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1/3 Cup Vegetable Oil
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1 Teaspoon Cumin Seed
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1/4 Teaspoon Amchur Powder
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1 Tablespoon Whole Coriander Seed, toasted and ground
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1/4 Teaspoon Ground Cayenne Pepper
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2 Large Yellow Onions, thinly sliced
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2 Large Bunches Collard Greens, cleaned, stalks removed, cut into ribbons
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2 Plum Tomatoes, diced
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1 (13.5 Oz.) Can Coconut Milk
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1/4 Cup Vegetable Broth
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1/2 Fresh Lime, juiced
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2 Cups Premium Basmati Rice, cooked
Directions
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Heat oil on medium-high in large Dutch oven. Add cumin seeds. When they sizzle and pop, add Amchur Powder and Black Cardamom. Stir for 30 seconds, then add coriander and cayenne. Cook, stirring constantly, for another 30 seconds.
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Reduce heat to medium and add onions and 1/2 teaspoon salt. Cook, stirring occasionally until soft and translucent, about 8 minutes. Add greens in batches, stirring to combine as you go. Season with another 1/2 teaspoon of salt. Add tomatoes, coconut milk and broth.
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Stir thoroughly and reduce heat to low. Cover and cook for 40 minutes or until greens are tender.
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Before serving, stir in lime juice. Taste and adjust seasonings, as needed. Serve atop rice.