Friday, December 10, 2010

Collards with Lentils, Tomatoes

Yummy , Quick, and very mild for an Indian dish.

veggie oil, as needed 2-3 TB
1/2 medium onion, chopped
1+1/2 teaspoon garlic (chopped, not powder)
2 teaspoons garam masala
1/2 teaspoon salt

Put all ingredients above into a deep cooking pot and cook until onions transparent, but not limp or soft.

Then add, stirring constantly for 2-3 minutes for flavors to absorb.
1 (15-ounce) can no-salt-added diced tomatoes
1 cup red lentils

Add 2 cups water and as much of the collard greens as you can fit.
half of 1 bunch collard greens (thick stem tips removed. leaves sliced into 1-inch-thick ribbons.)

Cook 15 minutes covered at which point the greens will have cooked down.
Cook 15 minutes more and keep adding more greens until all are added. Stir in well.

Serve with jasmine (best) rice or basmati.

Cheers! (^_-)-☆

Thanks again for stopping into my little corner of the 'net, and Happy Browsing!!

No comments: