Recipe#11850

Title: Collard Greens

Newsgroups: rec.food.veg.cooking,rec.food.recipes 
 From: ziehler@post.its.mcw.edu (Jeffrey A. Ziehler) 
 Subject: VEGAN: Haak (was: collards) 
 Message-ID: <30k8i6$chq@post.its.mcw.edu> 
 Date: Wed, 20 Jul 1994 22:36:03 GMT 
 Archive-Name: vegan/haak-collard 

1 3/4 lbs tender collard greens
 1/2 c mustard oil (I use much less)
 1/4 t g asafoetida (hing)
 1 1/4 t salt 
 1-5 whole dried red chilies
 1-5 whole fresh green chilies
 Trim away the coarse lower stems of the greens.  Separate leaves
 and wash well.  Keep the leaves whole.
 Heat the oil in a pot over a med. flame, add the asafoetida, sizzle
 for 5 sec.  Put in the greens and cover instantly, uncover after
 10 sec., stir greens, add salt, stir and saute greens a minute.
 Add red & green chilies and 3 1/2 c water.  Bring to a boil, cover,
 lower heat and simmer 1hr or until greens are tender. There should
 be about 3/4 c liquid left at the bottom of the pot.  If there is
 more, boil it away.  Serve in a warm bowl with plain rice.