Kashmiri-Style Collard Greens

• 1 3/4 pounds collard greens
• 3 tablespoons olive or canola oil
• 1/8 teaspoon ground asafetida
• 3 dried hot red chilies (the short cayenne type)
• 2 cups chicken stock or water
• Salt

1. Wash the collard greens and then remove their stems and coarse central veins.
2. Stack 67 leaves on top of each other and roll them up lengthways.
3. Cut crossways to get 1/2-inch ribbons.
4. Now cut lengthways to get 1/2-inch pieces.
5. Pour the oil into a large pot and set over medium-high heat.
6. When hot, put in the asafetida and the chilies.
7. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock.
8. Put the pan back on the heat and bring to a boil.
9. Cover, turn heat to medium low, and cook 3040 minutes or until greens are tender.
10. Remove cover and taste.
11. Seasoned stock may require only 1/2 teaspoon salt.
12. Add what is needed.
13. Turn the heat to medium high and boil away most of the liquid.
14. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.

collard greens, olive, ground asafetida, red chilies, chicken, salt

Taken from www.epicurious.com/recipes/food/views/kashmiri-style-collard-greens-373822 (may not work)