Name: Kashmiri Collard Greens
Yield: 4 servings
Ingredients: 5-6 large collard leaves (, stems removed, then rolled up and cut into long, skinny ribbons); 1 tomato (, dunked into boiling water for a minute, then peeled and diced); 1 large onion (, thinly sliced); 3 large cloves of garlic (, minced); 1 tbsp grated ginger; 1 tbsp extra virgin olive oil; 1/2 tsp red chilli powder; 1 1/2 cups water