About the Recipe
Ingredients
2 Tbsp. avocado oil or ghee
1/4 cup minced shallot
2 Tbsp. Madras curry powder or mild curry powder
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1/2 tsp. salt
1/4 tsp. turmeric
6 cups coarsely chopped collard greens, kale and/or chard
1 13.5-oz. can coconut milk
1 15.5-oz. can chickpeas, rinsed
1 Tbsp. lime juice
1/2 tsp. garam masala
2 Tbsp. chopped fresh cilantro for garnish
Preparation
1. Heat oil (or ghee) in a large skillet over medium heat. Add shallot, curry powder, ginger, garlic, salt and turmeric. Cook, stirring, until fragrant and the spices have darkened, about 2 minutes. Stir in greens and coconut milk and bring to a simmer. Cover and simmer, stirring occasionally, until the greens are wilted and tender, 10 to 15 minutes.
2. Stir in chickpeas, lime juice and garam masala and cook until combined and warmed through, about 2 minutes. Garnish with cilantro before serving.