Indonesian-Style Collard Greens Curry

Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot.

Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.