117 Ratings
  • 5 Rating Star 72
  • 4 Rating Star 35
  • 3 Rating Star 7
  • 2 Rating Star 2
  • 1 Rating Star 1

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.

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

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  • Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Nutrition Facts

222.66 calories; 10.63 g protein; 31.68 g carbohydrates; 7.61 g fat; 19.38 mg cholesterol; 809.99 mg sodium.Full Nutrition


Reviews (97)

Read All Reviews

Most helpful positive review

amy-amanda
02/01/2010
I found this recipe while searching for a good way to enjoy mustard greens without all the bacon drippings (I'm a vegetarian). Let me tell you - this recipe is a huge favorite with both myself and my husband (who is an omnivore). Keep all the ingredients the same BUT there is no need to blanch the greens. Simply add a bit of water or broth to your cooking pot after sauteing throw in the greens bring the heat down to low cover and steam for a few minutes before carrying on with the rest of the recipe. That keeps some nutrients in the pot - and also makes clean-up a little easier. I serve the curry over brown rice and always serve a side of roasted sweet potatoes and onions that have been tossed in oil and cayenne. The flavor of the sweet potato mashed in with a big bite of curry is absolute heaven... And when I bring the leftovers to work for lunch I get jealous comments every single time. I can't throw out enough superlatives about this one.
(100)

Most helpful critical review

Anonymous
12/06/2010
This was very bland. It smelled wonderful but tasted very different which was disappointing given the ratings. I am not sure what went wrong since directions were followed.
117 Ratings
  • 5 Rating Star 72
  • 4 Rating Star 35
  • 3 Rating Star 7
  • 2 Rating Star 2
  • 1 Rating Star 1
amy-amanda
02/01/2010
I found this recipe while searching for a good way to enjoy mustard greens without all the bacon drippings (I'm a vegetarian). Let me tell you - this recipe is a huge favorite with both myself and my husband (who is an omnivore). Keep all the ingredients the same BUT there is no need to blanch the greens. Simply add a bit of water or broth to your cooking pot after sauteing throw in the greens bring the heat down to low cover and steam for a few minutes before carrying on with the rest of the recipe. That keeps some nutrients in the pot - and also makes clean-up a little easier. I serve the curry over brown rice and always serve a side of roasted sweet potatoes and onions that have been tossed in oil and cayenne. The flavor of the sweet potato mashed in with a big bite of curry is absolute heaven... And when I bring the leftovers to work for lunch I get jealous comments every single time. I can't throw out enough superlatives about this one.
(100)
Anonymous
02/05/2006
This is a great greens recipe! I made it vegan by using olive oil instead of ghee and 2 tablespoons soy yogurt instead of the cream. Also I used red curry powder instead of the usual yellow.
(49)
Cafe au lait
01/01/2008
Schwang! This dish was like 'ol South marries Indian. We liked it. Instead of half and half I used lite coconut milk and did take the advice from above and added some garlic. Also I used 1/2 tsp. of powdered ginger in place of fresh. Nearly made the error of using scallions instead of shallots - because here in the South we say green onion more often. This shows I'm still learning.
(37)
Sylvia B
10/18/2008
This was absolutely delicious made with fresh mustard (and some kale) greens from the garden. I used coconut milk (low-fat) instead of the cream onions and garlic instead of the shallots home canned tomatoes extra ginger and a lil bit of garam masala. Yummy and a great way to eat some nutritious greens and beans.
(17)
deesnyder
10/13/2008
Excellent. I added 2 cloves of garlic minced. I had no half/half so I used plain yogurt. I served it over basmati rice. It was delicious and very nutritious. I will definitely be making this again. Thank you.
(16)
MJVANAMAN
12/15/2007
Very easy pretty good. I didn't know whether or not to cut up the greens so I chopped the bunch up in 3-4" lengths. I might go even a little smaller next time especially since my toddler will also be eating this. I used olive oil instead of ghee (since I had it...) 1/2 a sweet onion (because I think shallots are expensive:-) and 1/2 cup sour cream instead of the 1/2 and 1/2. I also added salt & pepper. I think it was a little bland so next time I'll increase the curry and the red pepper. And I'm thinking I'll add some raisins! P.S. Don't forget to make some rice to serve this dish over.
(15)
Emily Tisdale
12/23/2007
Halfway through making this I asked myself "Self why am I making this? It can't be good..." Well I was wrong! This is a very authentic tasting Indian dish! I did substitute home-canned tomatoes for the tomato sauce and discovered my half and half was out of date so used buttermilk. Absolutely incredible!!! Really hit the spot served along pork tenderloin and a roasted sweet potato!
(13)
Veggie Peter
04/09/2007
Quick to make and delicious! Made it vegan with olive oil and soy milk instead of cream. My mom liked it and she hates mustard greens; it's just that good! Great recipe!
(9)
Alysia C.
12/06/2007
this is super tasty! i added an onion used dried ginger added a clove of garlic and left out the cream to make it vegan. It doesnt look so appetizing but trust me it tastes good.
(5)