Collard Greens Indian Style Stir Fry Recipe Collard Greens Poriyal Food

STIR FRIED COLLARD GREENS

Steps:

• Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.

COLLARD GREENS INDIAN STYLE STIR FRY RECIPE | COLLARD GREENS PORIYAL

Steps:

• Take each Collard leaf, cut out the middle thick stalk and separate the leaf.
• Discard the stalks and save the leaves. Now, let's wash the leaves. Take the leaves in a big bowl, add water and ½ tsp turmeric powder.
• Add a tbsp each of Kosher salt and lime juice. Keep the leaves soaked in this water for 5 mins.
• After 5 mins, wash the leaves and pour out the water. Again wash them twice or thrice using fresh water. Now, wash the cutting pad and place a leaf on it. First fold the leaf as shown.
• Again roll the leaf from the centre towards the corners. Now cut them into vertical strips.
• Cut in the centre and collect all the strips together. Now, it will be easier to chop them finely.
• Repeat this for every leaf. If you have a bigger & sharper knife, you shall fold 2 to 3 leaves together and do the same process for faster chopping. Chop 1 big onion and 3 medium-sized garlic cloves.
• In a dry pan, add 2 tsp coconut oil. Once hot, add ¼ tsp Mustard seeds. Once spluttered, add 1 tsp urad dal and 3 to 5 broken dry red chillies(discard the seeds & add). Once urad dal starts to change color, add crushed garlic and give a quick stir.
• Add chopped onion, generous pinch of asafoetida and lil salt just for onion.
• Once onions are fried well, add chopped Collard greens and fry for a min in medium flame and let the leaves wilt/shrink.
• Add ¼ cup water and cook open in medium flame for 10 mins. Add salt when it is 80% cooked(around 7th minute).
• Once the greens are cooked well and if you still have some water left, cook in high flame till it becomes dry. Finally, add ⅓ cup grated coconut, give a quick stir and switch off. Immediately, transfer to a serving bowl.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

COLLARD GREENS PORIYAL

Steps:

• Wash the green under cold running water.
• Take each leaf and cut the thick stem in the middle and bottom of the leaf.
• After the stem from every leaf has been cut, arrange the entire leaves one over the other.
• Roll it up and chop it finely.
• Heat oil in a pan and pop the mustard seeds and curry leaves.
• Add the chopped onions and green chilli and saute for few minutes.
• Add the chopped leaves, turmeric powder, nutmeg powder and required salt.
• Let it cook uncovered till the leaves become tender. The water from the leaves should be enough to cook it. Sprinkle few drops of water if needed.
• Finally add shredded coconut or crushed peanuts or egg.
• Toss everything together and cook for another 2 minutes.

ASIAN STIR-FRIED COLLARD GREENS

Steps:

• 1. In a large heated skillet, fry bacon until crispy.
• 2. Add onion, garlic, gourmet peppers, ginger and crushed red pepper to the skillet. Stir fry until onion ares translucent.
• 3. Add collard greens. Stir-fry for about 10-12 minutes on medium-high heat. Add remaining ingredients and a little water if needed. Cook for an additional minute or so.

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE

Steps:

• In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

STIR-FRIED COLLARDS

Steps:

• Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
• Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.

STIR-FRIED ASIAN COLLARD GREENS

Steps:

• Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

GULAI SAYUR (COLLARD GREENS CURRY INDONESIAN STYLE)

Steps:

• Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
• Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
• Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10-12 minutes).
• Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.

STIR FRY COLLARD GREEN

Steps:

• Heat olive oil in a large pan over medium heat.
• Cook bacon until crispy.
• Remove from pan, and crumbly.
• Add garlic and onion and gently sauté until fragrant.
• Add collard stir fry until crispy tender.
• Add bacon and season with salt and pepper.
• Serve.