Collard Greens Poriyal

Description:

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

Ingredients
1bunch	Collard greens
1 no	Onion
3 cloves	Garlic
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)
3 tsp	Oil
1 pinch	Sugar

Instruction:

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.