Collard greens stir fry

From the start of March month, we can see a whole green look in USA because of St.Patrick day (Mar, 17). Its a tradition to wear a lucky green T-shirt or a shamrock logo for this festival. I can see everything green here in TV and streets ranging from T-Shirts, shamrocks, beads, hats, scarfs, face painting, hair colors, cakes, green thinking, green ads etc:) While we both are also getting green, I wanted my blog to have a green dish in its menu card too:) Here goes my collard greens stir fry with peanuts.

Happy St.Patrick day!

Ingredients:
collard greens - 15 leaves.

To temper:

Mustard - 1/2 tsp
onion - 2 tbsp
garlic - 3 cloves
sesame / coconut oil - 1 tbsp

To grind:

grated coconut - 2 tbsp
ground nut - 20 numbers
rice - 1 tsp
fennel seed - 1/2 tsp
dry red chilly - 2

Method:

Rinse the collard greens and remove the mid stem. Chop finely.

Dry roast the peanut and remove the skin by rubbing. Crush it to very-coarse pieces (using a mixie or chopper).
Dry roast the rice, fennel seed, red chilly, till rice puffs. Coarsely powder it.
Keep the powders aside.

Heat oil and add mustard seeds. Add the chopped onion, garlic and fry for few seconds. Then put the chopped greens and cook covered in low heat along with a few tbsp of water. After it gets cooked add required salt. Before switching off put the prepared powders, coconut and stir in high heat for a minute.

Collard green peanut stir fry is ready!

Serving suggestion:

Serve as side dish with roti or chapati or rice.