Wednesday, February 9, 2011

Curried Mustard Greens with Kidney Beans

Apart from time involved prepping the mustard greens (I'm guessing you could buy these pre-cut/washed if you're willing to pay for the convenience) this is a great fast weeknight dinner.
I used a can of diced tomatoes instead of the tomato sauce this time and didn't like it quite as much, so stick to the can of tomato sauce due to the short cook time.
The mustard green bunches that the Monster picked up at the store were huuuuge, so I ended up using a whole can of coconut milk instead of just a half, to make the final dish saucy enough. The original recipe from used 1/2 and 1/2, but for us, the coconut milk is a great alternative.
Served the greens n' beans over a striking mix of white and black quinoa last night for more protein, but we usually just eat it over brown rice.

Curried Mustard Greens with Kidney Beans:
(adapted from

1 Tbs ghee (clarified butter)
2 medium shallots, chopped
1 Tbs grated fresh ginger
1 clove garlic, minced
a pinch of red pepper flakes
2 bunches mustard greens, de-stemmed, chopped and washed
enough broth or water to braise greens...about 1/2 cup
Kosher salt
1.5 Tbs mild curry powder
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans
1/2+ can of coconut milk (can use lite)
1 tsp garam masala

Melt ghee in a large pot over medium-high heat.
Add shallots and cook until lightly brown.
Stir in ginger, garlic and red pepper flakes and cook for about 30 seconds more.
Add mustard greens and toss to wilt.
Once greens have cooked down, add about 1/2 cup broth or water to pot, reduce heat to low, cover and simmer greens for about 10 minutes.
Add curry powder, stir, then add tomato sauce.
Simmer uncovered for about 2-3 minutes.
Add kidney beans and coconut milk and continue simmering until heated through.
Remove from heat and stir in garam masala.
Serve over rice, or other grain.

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