When the Farmers Hand You Collard Greens...

The Market Inspiration

Traditionally a southern staple, Collard Greens are eaten year 'round, but are most closely associated with the New Year, where they are reputed to bring good fortune in the year to come. While that is up for debate, there is no doubt that Collard Greens are loaded with vitamins and nutrients to keep you in good health year 'round. Like their more trendy cousin, Kale, Collard Greens are a super-food. In fact, they are considered to be superior in nutritional value to Kale, it has more natural flavor as well. While Collard Greens can be eaten raw, they are at their best when cooked because they are able to absorb flavor without wilting down and getting limp like spinach does when cooked. Because it holds up so well to cooking, Collard Greens are perfect for a long-cooking meal like a Curry rich with bold spices.

As a note: The curry I am using in this recipe is not as spicy as some curries I have tried. I am using a blend called Maharajah Curry Powder. Read up on your curry blend to consider how much to use. 

The Recipe

1 medium Onion thinly sliced

1 red bell pepper thinly sliced

4-5 carrots peeled and diced

2-3 potatoes steamed in microwave, then peeled and diced

3 chicken breasts cut into about 1 inch pieces. Season with salt and pepper 

2-3 cups chicken broth

4-5 cloves garlic minced

1 bunch of Collard Greens rinsed, stems removed, cut into bite-sized pieces

2 Limes, zest and juice

12oz can coconut milk

Diced pineapple to serve alongside, optional but advised.

In a stock pot with olive oil and butter, sauté onion, bell pepper, carrots, and potato over medium high heat until they start to brown. 

In a separate skillet over medium high heat, drizzle with olive oil and add seasoned chicken with 1/2 teaspoon curry powder. Brown chicken on all sides about 5 minutes and add to stock pot with veggies. 

Place stock pot over medium heat. Add chicken broth and 2-3 teaspoons curry powder. Simmer 20-25 minutes. 

While the curry is simmering, in the skillet add butter garlic and lime zest. Add collards salt and pepper cook about 5 minutes. Mix in lime juice. 

Place collard mix in a layer on top of the curry, without mixing in, cover and allow the collards to steam for 15 minutes. 

Next stir in collards and add the can of coconut milk. 

Continue to simmer until the sauce thickens. Season with additional salt, pepper, and curry to taste. 

The Pairing

Curry, of course, originates from India, which is also the setting of many famous Hollywood films, including 1950's Kim, based on the book of the same name by Rudyard Kipling. While it is a distinctly Hollywoodized version of India, Kim is replete with lush costumes and sets, as well as an exciting adventure story to keep you engaged as you eat your curry. - Z