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Discussion Starter · #1 ·
Oh, these were SO good. I cooked them in a basic Bengali style, not like southern US style at all (where they are boiled to death) which I also love.

2 T CO, melt in pan, and saute -- I used 6 scallions but recipe called for white onion slivers.
1/2 - 1 t turmeric
1/4 t Bengali 5 spice (chili, mustard seed, fennel, cumin, fenugreek) but you could simply omit, or use fennel or cumin without losing much. Classic recipe calls for mustard oil. But this worked!
a little salt.
1 -2 bunches fresh collards, cut into squares or strips (I liked the strips, and I cut them quickly into the pan with scissors).

Saute until soft-ish, but still retaining green color.

They were SO good, that I made them last night and my husband went back to the store for 2 more bunches!
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