You might also like these recipes for Kashmiri collard greens, vegan collard greens and Portuguese caldo verde. Although collard greens do grow and are eaten in northern India, I had never tasted this nutritional powerhouse until I moved to the United States. In Mumbai, on India’s west coast, where I was born and where I lived before my move, collard greens were, at least at the time, not available and I am pretty certain if I were to ask my parents about collard greens even today, they would go, huh? But with all that I know about the deliciousness and healthfulness of collards, I have to admit I don’t cook them as often as I should. In past years, I’ve shared with you a delicious collard greens sabzi from Kashmir, and I sometimes throw it in spicy curries like this Black Eyed Peas Tikka Masala. The recipe I have for you today is a great way to eat these greens and enjoy their flavor and goodness without letting them get overwhelmed by accompanying flavors: my Dal with Collard Greens. Like most greens, collards contain tons of Vitamins A and C, and valuable B vitamins like Folate. They are also packed with fiber, of course, and are known to be potent fighters of that unholy triumvirate of killers: heart disease, cancer, and diabetes. Among a host of other diseases. For this dal, I saute the collards in a tiny bit of vegetable stock and then add a few spices and the lentils to it. Cook for a few minutes and finish off with a tempering (tadka) of garlic, which adds yet another dimension of flavor and health. Check to get new recipe updates by email.
This past Sunday we went to a wine and art festival in Sykesville, Maryland, a beautiful little town that’s been called the “coolest small town” in the United States. It’s a fun little affair where you can stroll along Main Street, looking into booths selling art and jewelry, a glass of wine in hand, tasting delicious regional wines. We snacked on deep-fried pretzels (yikes! but tasty), walked through an old church with beautiful stained-glass windows, and watched an artisan demonstrate the art of woodturning to make beautiful wooden bowls and honey dippers, among other shapes. By the time we got home, tired but on a high (of many kinds!), I had just enough time to make this dal along with some rice and a side of roasted fingerling potatoes. It was a tasty and healthy way to end a day of nutritional hedonism. Here is my recipe for Dal with Collard Greens. It’s a keeper.
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