Collard Curry (Green Vegetable Curry):

2 bundles Collard leaves (rinsed, de-stemmed, and torn or cut into pieces)

1 Red Bell Pepper or any sweet local pepper(s)

1 Onion

4 cloves Garlic

A slice of Galangal (an aromatic root, cousin of ginger)

5 Lime Leaves

1 Lemon Grass (cut into 2 inch-long sticks)

3 Basil Leaves (Salam)

1 can Coconut Milk

1 tsp Coriander

Salt and Sugar

1 tablespoon Cooking Oil

Grind Red Bell Pepper, Onion, Garlic, and Coriander in food processor.

Heat oil on a pan. Put in the ground ingredients. Mix them until they smell good and have a light brown color.

Add cut lemon grass, 3 lime leaves, 3 basil leaves and galangal. Pour in the coconut milk.  Add salt and sugar to taste.

Bring mixture to a boil then mix in the Collard leaves.  Let the mixture come to a boil again then add 2 lime leaves at the end.  When the collard leaves are cooked, turn off the stove.