Nothing beats fresh, organic vegetables from the Saturday Farmer’s Market. We were at the Saturday Market for our favorite tilapia fish and chips and swung by the farmer’s market to look for vegetables. We saw a bundle of beautiful collard greens. I wanted to try cooking them as I have never cooked it before. I had collard greens for the first time at friends’ Passover dinner this year. It was sauteed with lots of onions and carrots and was simply delicious. I set out to make my spicy version with dried shrimp flakes to mask the bitterness.
Ingredients of the curry paste or rempah:
8 small Red Chillies
1/2 an inch of Ginger, peel and cut into small pieces
1 tablespoon of Curry Powder
2 leaves of Collard greens, cut into small pieces
1 tablespoon of Oil
1 Yellow Onion, chopped
1 tablespoon of Dried Shrimp Flakes
20 Dried Anchovies, peel each one into half, remove guts and heads
1 can of Coconut Milk
To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.
Keep one tablespoon of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.
Grind up the ingredients for making the curry paste or rempah in a food processor.
Add oil to the frying pan. Fry the chopped yellow onion until golden brown. Then add the curry paste or rempah and fry until fragrant. Add dried shrimp flakes and dried anchovies. Mix the ingredients evenly in the frying pan.
Add the collard greens. Fry until the collard greens are mostly cooked.
Add coconut milk and simmer on high until the collard greens are entirely cooked.
It takes longer to cook collard greens compared to most vegetables.
Copyright 2012 From the Kitchen of Eloise