Kale and Collards are close relatives and are both packed with Vitamins A and C. They are both cold tolerant and often improve in flavor after the first frost (they become sweeter). There are many different varieties of Kale and Collards and they all have slightly different flavors, textures, and growing characteristics.
Indonesian Style Collard Green Curry
1½ tsp. ground turmeric
7 shallots, roughly chopped
4 cloves garlic, roughly chopped
2 red or green Thai chiles, minced
1 3″ piece ginger, peeled and thinly sliced
2 large fresh stalks lemongrass
3 tbsp. peanut oil
2 tsp. sugar
1 tsp. kosher salt, plus more to taste
1 14-oz. can unsweetened coconut milk
2 lbs. collard greens, stemmed and cut crosswise into ½”-wide strips
Freshly ground black pepper, to taste
- Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ﬂatten and tie into a knot.
- Heat oil in a pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.