A spring wonder, its distinctive tastes and the taste of mustard oil and greens withh satisfy you and fulfill you for the season.
2 1/2 lb collard greens, leaves halved lengthwise and stems and center ribs discarded
5 teaspoons mustard oil
1 tsp. panchporan
1/2 inch cube jaggery crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin ribbons with a sharp knife. Repeat with remaining leaves.
Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, add mustard oil till it heats and gets rid of its sharpness, add panchporan, ginger and then qickly add collards. Stirfry tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Add salt, sugar and blackpepper.