Collards with shredded coconut, chilies and onion


  • Collard greens (1 bunch)
  • 1 onion, sliced
  • 1 chili
  • 1/4 teaspoon of turmeric
  • 1/8 teaspoon of ground nutmeg
  • 1/2 teaspoon of mustard seeds
  • 8 dried curry leaves
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of shredded coconut or 3 tablespoons of crushed peanuts
  • Salt to taste


Wash the collard greens. Remove the stem from the middle and bottom of the leaf. After the stems are removed, stack the leaves on top of one another, roll it up and chop it finely. Heat the oil in a pan, add the mustard seeds and curry leaves. Add the onion and chili and cook for a few minutes until the onion is softened. Add the collards, turmeric, nutmeg and salt. Let everything cook until the leaves become tender, adding a tiny bit of water if necessary . Finally, add the coconut or peanuts, toss everything together and cook for another 2 minutes.