Collard greens is one of the perennial leafy vegetables I love most. I only need to step out of our home to gather a handful of crisp, tender collard green leaves for the kitchen. We grow a dozen or so clumps in fully organic fashion. This ensures that we get extra-tasty leaves round the year. While dal (lentils) provides adequate protein in one’s diet, the collard greens lend in the required vitamins, minerals and fiber. The right combination of the two creates not just healthy food for one’s body, but a gastronomic delicacy for the gourmet palate. The secret of this culinary delight lies in the manner in which it is cooked. I am sure you will drool over this wonderful dish. Enjoy!