Kashmiri Style Collard Greens

Splendid Table: https://www.splendidtable.org/story/2011/01/25/kashmiri-style-collard-greens The cookbook author writes in her book, “At Home with Madhur Jaffrey: “In Kashmir, collard-type greens and rice are eaten as commonly as beans and rice in Central America. The season for them lasts from spring (when the greens are tender) until the snows start to fall in early winter (when the greens get coarser).Serve with rice and either a dal or a meat curry.”
Serves 4

Ingredients

• 1 3/4 pounds collard greens, cut into ribbons and then into ½ inch lengths
• 3 tablespoons olive or canola oil
• 1/8 teaspoon ground asafetida
• 3 dried hot red chilies (the short cayenne type)
• 2 cups chicken stock or water
• Salt

Directions

1. Pour the oil into a large pot and set over medium-high heat. When hot, put in the asafetida and the chilies. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock. Put the pan back on the heat and bring to a boil. Cover, turn heat to medium low, and cook 30-40 minutes or until greens are tender.
2. Remove cover and taste. Seasoned stock may require only 1/2 teaspoon salt. Add what is needed. Turn the heat to medium high and boil away most of the liquid. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.

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