Collard greens and cornbread – it's a classic Southern combo. In fact, you'll be hard-pressed to find an event below the Mason-Dixon without some form of collard greens and cornbread on the table. The crumbly bread beautifully complements the juiciness of the greens; it's a classic side dish that folks can't get enough of.However, that doesn't mean there isn't room for adaptations. Chef Meherwan Irani – owner of restaurants Chai Pani, MG Road, Botiwalla, and Buxton Hall – has an Indian-style collard greens and cornbread recipe that takes the comfort of this Southern dish and enhances it with beloved Indian spices. He's teamed up with Chef Vish Bhatt of Mississippi-based Snackbar to bring flavors of an Indian childhood into a classic dish.The collard greens are steamed to perfection in a combination of mustard seeds, turmeric, ginger, garlic, asafetida, caramelized onions, cumin, and cilantro, while the cornbread is made with grits, flour, and clarified butter. Indian cornbread is more reminiscent of a tortilla than classic Southern cornbread, but it's still delicious – and a perfect complement to the collard greens.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.