Coconut Chili Collard Greens
Serves 2-4 as a side
Time: about 15 minutes
Collard greens go Indian with toasty mustard seeds and a touch of coconut. A hearty side dish or a light entree paired with bread or rice.
1 teaspoon black mustard seeds
1 tablespoons grape seed oil
1 green hot chili, finely minced
1 tablespoon finely chopped ginger
1/4 cup dried grated coconut
1 lb collard greens
2-3 tablespoons water
1/2 salt or to taste
1. Tear or cut away thick stems from center of collard leaves. Stack 3-4 leaves on each other, roll tightly into a tube and slice into thin 1/4 inch ribbons. Repeat with remaining leaves. Pile sliced ribbons into a colander or salad spinner, wash with cold water, drain and shake/spin away excess water.
2. In a 12 inch stainless steel skillet heat together grape seed oil and mustard seeds over medium-high heat. When the mustard seeds begin to pop stir in minced chili and ginger and fry for 1 minute, then stir in grated coconut. Fry for another minute until coconut begins to turn golden then add collard greens a handful at a time, stirring to coat with coconut. Fry for another 2 minutes, sprinkle with a few tablespoons of water and turn heat down to low. Cover and let greens cook for another 4-5 minutes or until tender. Season to taste with salt and black pepper. Serve immediately.
