Kashmiri Collards

Do you need a preparation idea for collard greens that doesn’t involve bacon or meat fats? This Kashmiri inspired dish is a vegetarian option that is just the thing to add to a cozy dinner of dal and brown rice. The flavor contains notes from the Indian subcontinent and can help warm you up during this wet winter. Although the dish takes a good bit of cooking time, it’s largely hands-off.
Have fun with a virtual culinary trip to Kashmir and keep your taste buds engaged as you mix up your greens rotation with this tasty recipe!
Serves: 4
Prep Time: 10 mins
Cook Time: 2.5 hrs
Ready In: 2.75 hrs
  • 2 bunches of collards (~1 lb), center stems removed, then rolled up and cut into long, skinny ribbons
  • 1 c canned diced tomato, drained
  • 1 large onion, quartered and thinly sliced
  • 3 large cloves of garlic, minced
  • 1 TBSP freshly grated ginger
  • 1 TBSP extra virgin olive oil
  • ¼ to ½ tsp cayenne powder
  • 1 tsp salt
  • 1½ c water
  1. Heat the olive oil and add the onions. Sauté on medium heat until soft, transparent, and starting to brown but not burn.
  2. Add the ginger and garlic, stir 1 minute
  3. Add the tomatoes, stir 1 minute
  4. Add the collard greens, salt, cayenne, and water
  5. When it comes to a boil, cover with a tight-fitting lid, turn the heat to low, and simmer 1½ - 2 hours
  6. If there is still water remaining at the bottom of the pan, turn the heat to medium or high to evaporate
  7. Serve hot as a side dish with rice and dal or stretch it to use as a condiment