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Ingredients

• 2 large bunches of collard greens, cut into inch-thick ribbons
• 2 large yellow onions, sliced into thin half-moons
• 4 plum tomatoes, diced (about 1 15 oz. can of diced tomatoes)
• 1 13.5 oz. can of coconut milk
• 1 teaspoon of cumin seeds
• 1 pinch of asafoetida
• 3 black cardamom pods
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoon ground medium-hot chile, or half-sharp paprika
• Juice of half a lime
• 1/3 cup of oil

Description

Serious Eats