Looking for a fun way to try collards? Try these, a Indian twist on a southern favorite.
3 medium potatoes, diced
Bunch of collards, chopped
1/2 onion, sliced into half moons
2 tbsp cornmeal
1/8 cup olive oil
1 tbsp. curry powder
1 tbsp. garam Masala
1 tsp. cumin
1 small lemon, juiced
1 small piece of ginger
1 chili, diced
1/4 cup water
1/2 cup frozen corn (I use TJ’s frozen fire roasted corn)
Steam or roast the potatoes until tender, set aside. Boil or steam the collards until tender. In a blender or food processor, place the greens, ginger and salt and puree. You may need to add a little water to form a thick puree.
In a large saucepan, combine 1/8c olive oil and the cornmeal. Stir together and heat over medium-med/high heat for a few minutes until a thick paste forms. Add the potato, frozen corn and onion. Cook until the onion becomes translucent, about 5 minutes. Add the green blender mixture, curry, cumin, garam masala and lemon juice. Cover, turn to a low heat and continue to cook for 3-5 minutes.
Serve with Naan bread or over brown rice.