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Yep, you guessed it, we received Mustard Greens in our CSA box.  While I’ve made mustard greens before with lots of garlic and cream and they were quite yummy, we are trying to experience new things with the items in our vege CSA box.  So, once again, my sleuther husband found this ridiculously yummy recipe. 

Mind you the picture makes it look like slop.  I know this.  It’s okay, sometimes stuff that looks like slop really is delicious.  I mean, of course, so long as that scary lunch lady isn’t the one serving it to you.  Or, so long as you’re not in prison being served slop.  In those cases, slop might actually taste exactly like what it looks like.  Slop.  But, in this case, the slop looks gross, but is actually the exact opposite of gross.  I promise.  Try it, you’ll like it.  I wouldn’t lead you astray.  Unless you’re mean, then I might lead you somewhere that mean people should go.  But, you’re not mean, right? 

Anywhooooo, here’s the slop, er Curry with Mustard Greens & Kidney Beans picture and the recipe that goes with it.

Curried Mustard Greens with Kidney Beans
“This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.” It isn’t the prettiest looking but definitely tasty. The flavors are very well balanced and perfectly balanced. I replaced the ghee with olive oil, added garlic, and changed the curry from 2 teaspoons to 2 tablespoons. Also, instead of adding the curry with the wet ingredients I prefer to add it just prior, so that the curry can get a little toasted flavor that really adds a little extra to the overall dish. For a truly healthy meal serve over wheat rice.
1 bunch   mustard greens
1 Tbs   ghee (clarified butter)(we substituted olive oil)
2 whole   medium shallots, chopped
1 Tbs   minced fresh ginger root
2 pinches   red pepper flakes
15 oz   kidney beans drained and rinsed
15 oz   tomato sauce
2 Tbs   curry powder
1/2 cup   half and half
3  cloves   garlic, finely diced
 
1     Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2 Chop the Greens to your desired size.
3 Heat the ghee (or olive oil) in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper and Curry Powder, until the curry starts to get a slight toasted smell.
4 Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
5 Serve over rice.
Servings: 4
Degree of Difficulty: Easy
Cooking TimesPreparation Time: 15 minutesCooking Time: 15 minutesTotal Time: 30 minutes
Nutrition Facts

Serving size: 1/4 of a recipe (37.6 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
2 of the recipe’s ingredients were not linked.
These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 625.25
Calories From Fat (9%) 53.64
% Daily Value
Total Fat 6.2g 10%
Saturated Fat 2.65g 13%
Cholesterol 11.19mg 4%
Sodium 4845.36mg 202%
Potassium 5036.07mg 144%
Total Carbohydrates 117.23g 39%
Fiber 30.35g 121%
Sugar 39.17g  
Protein 38.28g 77%
Recipe TypeMain Dish, Warm
SourceAuthor: Always Cooking Up Something

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