Kashmiri Collards

Kashmiri Collards
Modified from a Madhur Jaffrey recipe

Wash a bunch of collards.
Slice the stems (ribs) from the leaves. Discard the stalk if it was harvested.

Finely chop the stems (ribs).
In a very large pot, 
add 3 TBSP of vegetable oil,
2 chopped cayenne peppers,
3 TBSP minced garlic.
Cook about a minute then add the chopped stems.
Stir to mix well.
Cook just a minute or two more to allow the garlic to cook, but not burn.
Then add just enough water to cover the stems.
Cook about 15-20 minutes, allowing the stems to change from bright green to dark green.
Add 2-3 vegetarian bouillon cubes. Knorr works great for me.

Next- the leaves.
Gather bunches of leaves and roll like a cigar.
Slice through the roll thinly. 
When all the leaves are thinly sliced, add to the pot and add water an inch or two higher than the leaves.
Cook down 2 or 3 hours.

Allow the water to boil off leaving the seasoned greens behind. This is a very salty dish, so fewer bouillon cubes means less salt. If you've ever had Allen's Brand seasoned collards or mustard greens, you'll recognize the intense flavor.

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