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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside. | 2. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot. | 3. Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10–12 minutes). | 4. Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turmeric	1 1/2	1/2	ground	14.04	3.0213	0.4356	0.1462
shallot	7		chopped	806.4	188.16	28.0	1.12
garlic clove	4		chopped	806.9352	0.0	179.5204	4.5333
thai chile	2		minced	806.9352	0.0	179.5204	4.5333
ginger	1	piece	peeled sliced	-	-	-	-
lemongrass	2	stalks		-	-	-	-
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	1	teaspoon		-	-	-	-
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
collard green	2	lb	stemmed cut	806.9352	0.0	179.5204	4.5333
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.