Dal Makhani with Collards and Country Ham

Chef Meherwan Irani’s Southern-inspired riff on dal makhani, an Indian dish of long-simmered beans and lentils cooked with spices and aromatics and enriched with butter, incorporates collards and crushed tomatoes, and is finished with an extra dollop of heavy cream and thinly shaved country ham. To tenderize the collard greens in this creamy dish, cook them in a large pot of boiling salted water for 2 minutes. Drain and let cool. If you can’t find black lentils, substitute Sea Island red peas or green lentils.