by Goldilocks
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Goldilocks's Notes:
Expand1 pound cooked potatoes (preferably steamed) Ask a question about this ingredient
1 bunch fresh greens such as kale, mustard, collard, beet or turnip greens even spinach works! Ask a question about this ingredient
4 tablespoons ghee (I did a mixture of butter and olive oil) Ask a question about this ingredient
1 onion, sliced Ask a question about this ingredient
2 fresh tomatoes diced or 1 -15 once can of diced tomatoes Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1 teaspoon turmeric Ask a question about this ingredient
1 teaspoon coriander powder Ask a question about this ingredient
1 tablespoon grated fresh ginger root Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
Scrub potatoes and steam them in their skins until almost, but not quite, done (about 30 minutes).
Ask a question about this stepLeave to cool, skin them and then cut into small cubes. Meanwhile remove the coarse stalks from the greens then rinse and chop coarsely.
Ask a question about this stepMince the garlic and ginger, measure the spices out into a little bowl and slice onion.
Ask a question about this stepHeat oil in sauce pan brown the cumin seeds until they turn fragrant add onions sauté for 5 minutes add tomatoes until they "melt", then add garlic and ginger. Add the spices, and a little water if necessary.
Ask a question about this stepCook for a few minutes, then add greens & a 1/2 cup of water bring to boil reduce heat, add the potatoes and mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking about 10 minutes.
Ask a question about this stepIt's done whenever the greens are cooked to your liking and soft.
Ask a question about this stepThis is fantastic served with basmati rice and whole milk yogurt!
Ask a question about this stepENJOY!
Ask a question about this step
I made this tonight and it worked great---I was looking for a pork-free greens fix, and the collards turned out nice and tender with this recipe. I added mustard seeds with the cumin and a whisper of ground clove with the other spices, and taxed my largest pan with piles of collards, then kale, then spinach---there was barely room for the potatoes! Am just seeing the yogurt suggestion now: that will definitely be a nice addition when we warm up the leftovers.