Contributed by Angela Cleveland (Recipe adapted from “Vegan Indian Cooking by Kittee” at http://misterridculous.com)

Ingredients

¼ C Vegetable oil
1 or 2 Jalapeno peppers, seeded, and finely chopped
1 Onion, large, peeled and finely chopped
3 Garlic cloves, peeled and finely chopped (or use a garlic press)
1 Tomato, medium, peeled and chopped
3 bunches of collard greens or spinach
1 tsp Salt, or to taste
1 tsp Garam masala (see note above)

Instructions

Wash the collard greens well in a sinkful of water. Drain and cut crosswise into very fine strips. Heat the oil in a large wide saucepan over medium high heat. When hot, add the peppers, onion, and garlic. Stir until the onions turn medium brown. Add the chopped tomato and fry for two minutes. Add the collard greens and salt and stir well. Cover the greens to wilt. Stir again, lower the heat to medium, cover and cook for 25 minutes. Uncover; add the garam masala and stir. Cook uncovered for 5 more minutes or until almost none of the liquid is left at the bottom of the pan. Turn up heat if necessary.

Read more recipes