Do you crave for more green leafy vegetables and in the lookout for some new varieties to try? Then, this recipe is for you!! Have you tried Collard greens lately?? Never expect any Oohs and aahs, they are definitely bitter with distinctive taste and tough texture, similar to Drumbstick leaves. If you can handle that then this is worth trying. You might want to include these atleast once a week in your meal as they are packed with nutrients. Perfect detox food.
Keerai Poriyal / Porial/ Collard Greens Stir-fry / Greens Saute / Detox
|2 nos||Dry red chilli|
|1/2 tsp||Cumin seeds|
|1/2 tsp||Split black gram|
|1/2 tsp||Mustard seeds|
|3 nos||Curry leaves|
|2 pinch||Turmeric powder|
|1/4 tsp||Asafoetida powder|
|1/2 cup||Fresh grated coconut|
|1 tsp||Salt (or to taste)|
Usually a bunch will have 8-10 leaves like this. The stalk in the center will be very hard, so we got to cut and discard those.
Make a big v-cut in the center and remove the stalk. Then roll the big leaf and chop them into thin strips, chop again to make it even smaller.
Collard leaves are very gritty, wash them thoroughly in cold water. Rinse a couple of times and keep aside.
Heat oil in a pan, splutter mustard, split black gram, cumin seeds, red chili and curry leaves. Sprinkle asafoetida and add chopped onions and crushed garlic. Saute them for 2-3 minutes, then add the chopped collard greens, sugar, turmeric and salt. Do not close the pan, cook over medium flame until the leaves wilt. These greens are very tough and takes little longer to cook. In about 6-8 minutes it will wilt and start to turn dry.
At this stage switch off and add the fresh grated coconut. Give a quick toss and serve as a side for rice.
Adding sugar will keep the color of the leaves intact. Final verdict – Chewy texture with mild bitter taste.
Yield: 4 Adult servings.