Smoky Masala

Collard Greens ©

A bold fusion of slow-braised

Southern collard greens with a rich

Indian coconut curry base.

Ingredients

For the Collard Greens:

2.5 lbs. of collard greens, stems

removed and chopped

2 tbsp smoked turkey pieces (or

1⁄2 tsp liquid smoke for a vegetarian

version)

1 cup chicken broth or vegetable

broth

1⁄2 tsp salt

1⁄2 tsp black pepper

For the Masala Curry Base:

2 tbsp ghee (or butter for a

Southern touch)

1 tsp mustard seeds

1 tsp cumin seeds

1 small onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 small green chili, finely

chopped

(optional, for heat)

1 tsp turmeric powder

1 tsp smoked paprika (adds a

Southern twist)

1 tsp garam masala

1 tsp coriander powder

1⁄2 tsp cayenne pepper (optional,

for extra heat)

1 large tomato, finely chopped

1⁄2 cup full-fat coconut milk

1 tbsp apple cider vinegar (for

that Southern tang)

1 tsp honey or brown sugar (for

balance)

2 tbsp white miso paste (your

“secret ingredient”)

Salt to taste

Fresh cilantro for garnish

Lemon wedges for finishing

Instructions

Prep the Greens:

Wash the collard greens

thoroughly, remove the stems, and

chop into bite-sized pieces. Set

aside.

Start the Masala Base:

Heat the ghee or butter in a large

skillet or Dutch oven over medium

heat. Add mustard seeds and

cumin seeds. Let them sizzle and

pop for 10–15 seconds.

Sauté Aromatics:

Add chopped onions and cook

until soft and golden (about 4–5

minutes). Stir in the garlic, ginger,

and green chili (if using). Sauté for

1–2 minutes until fragrant.

Bloom the Spices:

Add turmeric, smoked paprika,

garam masala, coriander, and

cayenne (if using). Stir constantly

for 30 seconds to toast the spices.

Cook Down the Tomato:

Add chopped tomato and a pinch

of salt. Cook for 5–7 minutes,

stirring often, until the tomato

softens and the masala base

thickens.

Add Miso (The Secret Ingredient),

Vinegar, and Sweetener:

Stir in miso paste, apple cider

vinegar, and honey or brown sugar.

Cook another minute to combine

fully.

Add Coconut Milk:

Pour in the coconut milk and stir

until smooth and creamy. Let the

sauce simmer gently for 2–3

minutes.

Add the Collards & Turkey:

Add the chopped collard greens

and smoked turkey (or liquid

smoke). Stir to coat the greens

evenly with the masala mixture.

Simmer to Tenderness:

Pour in the broth, season with salt

and black pepper, and cover.

Reduce heat to low-medium and

simmer for 15–20 minutes, stirring

occasionally, until greens are tender

but not mushy.

Finish the Dish:

Squeeze fresh lemon juice over the

greens and stir. Taste and adjust

salt or acidity as needed. Garnish

with chopped fresh cilantro.

Serving Suggestions:

• Serve hot over buttermilk

cornbread, jeera rice (cumin

rice), or with flaky parathas

• Pair with dal and rice for a

hearty vegetarian meal

• Add a dollop of plain yogurt

for a cooling contrast to the

spice