1bunch collard greens cleanedde-stemmed and cut into strips
12ozcan black-eyed peas
1tablespooncoconut oil
4clovesgarlic diced
1inchfresh ginger diced
2fresh thyme stems
1wholehabanero chili
1tablespooncurry powder
½tablespoonturmeric
½tablespoonsmoked paprika
½tablespoonkosher salt
½tablespoonblack pepper
12ozcan coconut milk
¼cupvegetable stock
Instructions
Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
Add garlic and ginger and saute for another minute, stirring as needed.
Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
Add spices and mix well. Let simmer for additional minutes (2-3).
Remove the chili. Add the greens and mix well. Allow to sauté 5 minutes then mix in the peas. Cover the skillet and let simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
Finish with a squeeze of fresh lime juice.
Notes
Size of the greens will dictate cooking time for the recipe. The smaller you chop them the faster they will cook and better absorb the flavors from the curry.
Don’t forget about the habanero cooking in the curry. If cooked too long you run the risk of it breaking down and disintegrating into your curry leaving a very fiery burn.
Drain and wash the beans for a cleaner flavor. You can reduce sodium content and some of the metallic flavor.
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