Coconut and Tomato-Braised Greens
Black cardamom lends a smoky note to this pot of flavorful collard greens. Coconut milk and diced tomatoes infused with a slew of Indian spices make this dish a delicious medley of flavors, best...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 1/3 Cup Vegetable Oil
- 1 Teaspoon Cumin Seed
- 1/4 Teaspoon Amchur Powder
- 3 Whole Black Cardamom
- 1 Tablespoon Whole Coriander Seed, toasted and ground
- 1/4 Teaspoon Ground Cayenne Pepper
- 2 Large Yellow Onions, thinly sliced
- Kosher Sea Salt Flakes
- 2 Large Bunches Collard Greens, cleaned, stalks removed, cut into ribbons
- 2 Plum Tomatoes, diced
- 1 (13.5 Oz.) Can Coconut Milk
- 1/4 Cup Vegetable Broth
- 1/2 Fresh Lime, juiced
- 2 Cups Premium Basmati Rice, cooked
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