Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies
Collard Sabzi

Servings 4

  • 1 yam peeled and cubed
  • 3 large collard leaves ribs removed and sliced into horizontal strips
  • 1 medium shallot peeled and diced
  • 1 clove garlic chopped
  • 1/2 tsp black cumin seeds Kalaongi – available at an Indian grocery store or online
  • 1/4 tsp asafetida powder available at an Indian grocery store
  • 1 tsp olive oil or ghee
  • 1/2 tsp Himalayan salt
  1. Heat oil/ghee in a frying pan.
  2. Add black cumin seeds and asafetida powder till sizzling for about 30 seconds, then add shallots and garlic and fry till they are translucent, about 5 minutes, stirring occasionally to prevent sticking.
  3. Add cubed yams. Stir till the oil is incorporated and coats the yams, then reduce to medium heat and place lid on the pan for 5 minutes.
  4. Lift the lid and stir so the yams don’t stick to the pan. You may need to add a splash of water and place the lid back on till yams are partly softened.
  5. Add the collard leaf strips to the yams. Stir to incorporate and add salt.
  6. When collard leaf strips soften, remove the lid and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Evidence Based Integrative Medicine