1Dried Red ChiliCan you green chili or other based on your spiciness level
Salt to Taste
Instructions
Separate the stems from the leaves and then tear the leaves into coarse pieces. The stem can be hard even when cooked unless you pressure cook for a really long time.
Place your mustard oil in the pressure cooker. Once the oil has smoked and turned clear then proceed.
Add the hing and red chili
Add the collards and sear for a couple minutes then add salt.
Add some water (just enough so it won't run out of water when under pressure)
Close the lid and then pressure cook for one whistle
Turn off and let pressure release naturally. Then remove