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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 collard green leaves |
3 tablespoon(s) sunflower or vegetable oil |
2-3 tablespoon(s) ginger finely chopped |
1/4 teaspoon(s) mustard seeds |
1/4 teaspoon(s) cumin powder |
1/4 teaspoon(s) cayenne powder |
1/4 teaspoon(s) tumeric powder |
1/2 teaspoon(s) salt |
1/2 cup(s) water |
1-2 tablespoon(s) lime or lemon juice |
1 pinch(s) asafoetida (optional) |
Directions:
1. Wash and de-stem the collard leaves. Then chop them into thin slices, and add them to a pot with 1/2 cup water, turn the heat on medium-high, and put the lid on and let cook. In a separate pan, roast the mustard seeds until they pop, then add the oil and chopped ginger. Once these ingredients have cooked a while, add your other salt and spices. Stir around, then add your cooked collard greens and let them cook a little while longer. Add lime juice and serve fresh. Makes 2-3 Servings
2. For a video tutorial, see /watch?v=sW9S0NvIIXc
3. For more wellness tips and inspiration, visit BodyMindSoulWellness's facebook page, /bodymindsoulwellness, and blog, /
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