Collard Green & Potato Curry
I’m always looking for good ways to cook collard greens and this curry recipe really worked. My son typically likes greens but he’d much prefer them in a curry than as a plain, braised side dish. The key here is to cut the collards into really thin strips which contributes to the creamy texture of the finished dish.
Serves 4
1 tablespoon oil
1 medium onion, diced
3 cloves garlic, minced or grated on a microplane
1 tablespoon fresh ginger, minced or grated on microplane
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1/2 teaspoon ground hot pepper or chili flakes (more to taste)
1 teaspoon salt
1/2 cup water
1 bunch collard greens, stack the leaves and roll them up then using a sharp knife cut them crosswise into thin ribbons and then cut the ribbons in half or thirds to create shorter strips
4 medium potatoes, scrubbed and cut into medium dice
1 can full fat coconut milk
1 cup canned tomatoes with their juices
1/4 cup chopped cilantro leaves and stems (optional)
Rice or naan for serving (See below for my naan recipe)
1. Heat the oil in a Dutch oven or other large pot over medium-high heat. Add the onion, garlic, ginger, cumin, mustard seeds and hot pepper and stir well. Turn heat down to medium and cook for about 5 minutes until onion is softening and it’s very fragrant.
2. Add the 1/2 cup water and simmer for a few more minutes. Add collards and potatoes and salt and stir well. Simmer for a few minutes and then add can of coconut milk. Bring to a simmer, cover and cook for about 15 minutes until the potato is just about tender.
3. Add tomatoes and simmer partially covered for 15 more minutes or until everything is tender and creamy. If it’s at all watery remove the lid totally and cook down until it’s thickened. Stir in cilantro, if using. Taste and adjust for salt and heat to your liking. Serve over rice or with naan or other flatbread.
Naan
This soft, tender, slightly charred, yeasted flat bread is so delicious. Enjoy it plain with a little melted butter and sprinkle of salt or use it to scoop up curries. You can make it start to finish in 90 minutes and much of that time is inactive–while the dough is rising.
Yields 8 pieces.
1/2 cup warm water
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup plain whole milk yogurt
1 tablespoon oil
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons melted better, for brushing on the baked breads
Sea salt
1. Put the warm water in a large bowl and sprinkle over the yeast and sugar and mix thoroughly. Let sit for about 7 minutes until it begins to form bubbles on the surface and puff up. Mix in the yogurt, flour, oil and salt with a wooden spoon until the dough comes together. Turn out onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Put the dough in a clean bowl and cover with a damp dishtowel and let rise for about an hour or until doubled in bulk. If your room is warm this may only take 40 minutes.
2. When dough is doubled turn it onto a lightly floured surface and pat it into a round and cut it into 8 even pieces (like a pie). Use a rolling pin to roll each piece into an 8-inch round, more less. They should be about 1/4 thick or even a little thinner.
3. Heat a large cast iron skillet over high heat. I typically do not grease my skillet at all but if yours is not well seasoned carefully rub a little bit of oil over the surface with a paper towel. When the pan is hot–you can tell by hovering your hand over the pan–put one rolled out piece of dough in the skillet. It will begin bubbling up right away. Cook for about 60-90 seconds on one side, then flip and cook for another 60 seconds or so on the second side until charred in spots and puffy. Remove from the pan and wrap in clean dish towel. Repeat with remaining rounds. Then brush each one with a little melted butter and sprinkle with salt. Serve warm. Wrap any remaining naan well and reheat gently before serving.
