Collards or turnip greens, which are cooked quite differently in the Southern states, can stand up to the strongly flavored Indian combination of mustard seeds, ginger, and chiles.
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Yield: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 20 to 30 minutes
Spice meter: Moderately spiced to hot and spicy
3 tablespoons vegetable oil
1 medium onion, thinly sliced
1/4 teaspoon black or brown mustard seeds
1 jalapeno, seeded and minced, or 1/2 teaspoon crushed red chile flakes
1-inch piece fresh ginger, minced
2 plump cloves garlic, minced
1-1/2 pounds collard or turnip greens, washed, trimmed, and chopped
1/2 cup water or chicken broth
1-1/2 teaspoons sugar
1 medium tomato, peeled, seeded, and chopped
Lemon wedges for garnish
In a large skillet over medium heat, heat 1 tablespoon of the vegetable oil. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the remaining vegetable oil and heat. Add the mustard seeds. When they start to crackle, add the jalapeno, ginger, and garlic.
Cook, stirring often, for 1 minute. Add the greens. Cook, stirring occasionally, until the greens begin to soften, about 5 to 10 minutes depending on the toughness of the stem and the type of green that you use.
Add the water, sugar, and tomato. Cover and reduce the heat to medium-low.
Simmer until the greens and tomatoes are just tender and most of the liquid is absorbed, about 10 to 15 minutes, depending on the toughness of the stem. Serve with lemon wedges.
A medium head of common green or Savoy cabbage, about 1 pound, cored and thinly sliced, can be substituted. Note that the cooking times will alter slightly.
Per serving: Calories 114 (From Fat 70); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 98mg; Carbohydrate 10g (Dietary Fiber 4g); Protein 3g.