Thinly sliced collard greens are briefly cooked in garlic and olive oil for a healthy, tasty side dish. I had first eaten this dish at my friend, Meena’s house. I couldn’t believe that collard greens could taste so good and have such awesome health benefits! These greens help to lower cholesterol and have cancer prevention properties. They are anti inflammatory and have anti oxidants properties. This high fiber vegetable is an excellent source of vitamin K, vitamin C, vitamin A, manganese and omega 3 fatty acids. It also has a high folate and calcium content.
What you need:
1 lb collard greens (I used frozen but you can use fresh)
3-4 garlic cloves minced
1 green chilli finely chopped
pinch of asfoetida
pinch of cumin seeds
sea salt to taste
1 tsp of sugar
1 tbsp olive oil
How to make:
1. If you are using fresh collard greens, wash them well under running water and then thinly slice the bundles crosswise, cutting the leaves into very thin strips. Since I was using frozen, I thawed the collard greens.
2. Heat olive oil in a wok over medium heat. Add asfoetida and cumin seeds. Once the cumin seeds start spluttering, add the minced garlic to the oil. Stir until the garlic is golden and fragrant.
3. Mix the greens in and saute for 3 or 4 minutes until they are bright green in color and starting to soften. Add the chopped green chilli and cook on low heat for another 3 or 4 minutes.
4. Season the greens with salt and sugar and serve hot.