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My review
Curried Mustard Greens with Kidney Beans
Always Cooking Up Something
"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."
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Ingredients
30 m servings 223 calsOriginal recipe yields 4 servings
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Directions
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Ready In
- 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.
- 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
Per Serving: 223 calories; 7.6 g fat; 31.7 g carbohydrates; 10.6 g protein; 19 mg cholesterol; 810 mg sodium. Full nutrition
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Reviews
Read all reviews 97117 Ratings
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Most helpful positive review
10/2/2008
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 a...
Most helpful critical review
6/15/2010
I liked this, but it definitely seemed to be missing something. I had to add salt (not called for in the recipe). Not sure how this garnered so many 5-star ratings.
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10/2/2008
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 a...
2/5/2006
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.
1/1/2008
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 ...
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...
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 ag...
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 wi...
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 to...
4/9/2007
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!