Curried Collard Greens and Beans

I’m making Indian food for Thanksgiving this year. I hate turkey and am happy I don’t have to deal with it.  Hoping our guests enjoy the non-traditional meal.

This is the menu I made:

Coconut Shrimp Curry
Gobhi Musallam (whole roasted cauliflower)
Chana Aloo (chickpeas and potatoes)
Masoor Masala (spicy lentils with spinach)
Curried Collard Greens and Beans
Basmati rice
Samosas (store-bought)
Tamarind Chutney
Cilantro Chutney
Naan bread (plain and garlic, store-bought)
Chai-Spiced Bundt Cake

Tea, Westbrook Brewing Co.’s White Thai beer, and an assortment of wine

Here is a picture of the savory dishes:

Indian Thanksgiving Meal

Originally, I had not planned on making the curried collard greens and kidney beans dish. I had a bunch of collard greens that I got in my CSA box and wanted to use them. I thought I would make the curried collard greens and beans the day before and reheat them. The flavors will have had time to meld and they should be delicious. I think they were yummy.

Curried Collard Greens and Beans

Curried Collard Greens and Beans

1 large bunch collard greens, cleaned well, tough stems removed, and chopped
2 tablespoons oil
1 large onion, halved and sliced
3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
1 serrano, seeded and minced
1 15.5 ounce can kidney beans, drained
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
juice of 1/2 a lemon

Bring a pot of salted water to a boil. Add the collard greens and cook until tender, about 8 minutes. Drain the greens.

Meanwhile, heat the oil in a skillet over medium heat. Add the onions and cook until the they start to brown. Add the garlic, ginger, and serrano and sauté a minute more. Add the drained greens, drained kidney beans, and all the spices. Cook until the beans are heated through. Stir in the fresh lemon juice and serve.


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