Spiced Collard Greens in Mustard Oil

spiced collard greens in mustard oil

picture does not do it justice as I was so hungry I ate all that in one gulp…and so ended the collard greens photo shoot.

The oil traditionally has been used in North Indian and Bengali cooking and is derived from the seeds of the mustard plant, same family as broccoli, cabbage, collared greens etc. (which may explain why it complements the flavor of greens so well). And for people that don’t eat fish like me, this oil is one of the few sources of omega-3, which helps to reduce cholesterol and improve blood circulation.

Last time I was in India, my father’s aunt was talking to me about how she likes to cook leafy greens in mustard oil. Not until recently did I try this out for myself and now I’m addicted. I have really been enjoying the combo and got more interested in learning about the oil. It kind of has a strong smell to it like cabbage (haha I know not the most appealing smell!), but when heated to its smoking point, it becomes really nutty and nice.*

For this recipe, I combine the collard greens with mustard oil and rasam powder, a South Indian spice mixture used in a tomato lentil soup called rasam or saru. Rasam powder is made from red chili, coriander seeds, black pepper, fenugreek seeds, cumin seeds, mustard seeds and asafoetida. You can find it in most Indian stores. I have been sprinkling it on a lot of stuff lately.

*If using mustard oil, heat the oil until it smokes and then set it aside to cool. You can also heat the entire bottle of mustard oil so that you can cook with it immediately for future use. This heating removes the pungency from the oil.

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  • http://www.blogger.com/profile/13110602632368762500 SE(Denufood)

    hey chitra..thanks for stopping by at my blog and for the wonderful comments..btw..you’ve go a nice space too..

  • Anonymous

    Always looking for a new way to prepare some collards. Am planning to try out on my 4 and 2 year olds. Wish me well :-)