The Official Recipe of Ka’amala’s Greens: A Tale of Two Collards

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  ½ tsp liquid smoke for a vegetarian  version) 

1 cup chicken broth or vegetable  broth 

½ tsp salt 

½ 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) 

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1 tsp turmeric powder 

1 tsp smoked paprika (adds a  Southern twist) 

1 tsp garam masala 

1 tsp coriander powder 

½ tsp cayenne pepper (optional,  for extra heat) 

1 large tomato, finely chopped ½ 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.