Curried Mustard Greens
Source: Modified from a recipe at Foods52.com
Serving size: portion
Servings per recipe: 4
Curry adds a surprising and delicious flavor to these greens!View Nutrition Facts
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 tablespoon curry powder
- 1 teaspoon dried ginger, or 1 tablespoon minced, peeled ginger
- 4 small cloves garlic, minced
- 1 1/2 pounds mustard greens, stems removed, roughly chopped
- 2 medium tomatoes, chopped or 1/2 can low sodium chopped tomatoes
- 1/2 tsp salt
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper, optional
- Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add curry powder, ginger and garlic and cook for another minute, until garlic turns golden.
- Add mustard greens in batches, so the skillet doesn't overflow. Stir after adding a batch to mix greens with spices. After each batch wilts, add another batch. Continue until all the greens have been added. Then cook an additional 6-7 minutes.
- Add tomatoes and one tablespoon lemon juice, and optional cayenne pepper. Stir and cook for 3 to 5 minutes, until tomato is soft and greens are tender. Taste and add salt and more lemon juice if needed.
You can make this recipe with any kind of greens. Try Swiss chard, kale, spinach or collards.
More About Mustard Greens
How to Select
Look for a green color with leaves that don’t have blemishes or show any yellowing or withering. Mustard greens should have stems that look freshly cut that aren’t thick, dried out, browned, or split.
How to Store
Discard any bruised or yellow leaves and remove any bands or ties that hold bunches together. Gently wrap unwashed mustard greens in paper towels and store loosely in plastic bags. Keep moist and cool in the lower part of the refrigerator in the high-humidity bin. Store for up to 5 days.
How to Prepare
Remove and brown or slimy leaves. Rinse in cold water. Dry well; pat between towels, or use a salad spinner. Eat raw: add to salads, wraps, and sandwiches. Mustard greens have a strong taste, are good mixed with other greens if raw, and cooks quickly. Eat cooked: Cook until wilted and serve with rice and beans, stir-fry, casseroles, pasta and soup. Red mustard greens loses its color when cooked.
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