There’s something magical in curry. Something that touches a part of your soul and spreads a deep warmth around it. Even just smelling curry, hanging heavy in air, still one or two days after you’ve made it, wraps you up in a wonderful hug. It’s just so satisfying.
In need of some of magic, I decided to curry collards. Because the leaves are so hearty, collard greens can withstand any long cooking and still have a presence, unlike spinach, quickly and quietly shrinking when warmed. To turn this into more of a meal rather than a side, I added some chickpeas.
What came out of this recipe was much more magical than I imagined. In it’s simplicity, this dish’s rich, curried flavors just checked all the boxes inside of me: deep, warming, spicy, complex, simple, just plain good. I even ate it cold after I finished photographing it and couldn’t stop. That’s when you know you’ve got something good.
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.