Curried Greens
1 pound spinach, kale, collards or beet greens (or mixture of all) (I've also
used mustard greens)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon brown sugar or other sweetener
Sauté medium: water, broth, cooking spray
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed (I use sweet potatoes or yams)
1/4 cup chopped fresh cilantro (optional)
Wash and drain greens, removing coarse stems and midribs. Cut into 1/2-inch
strips. (You can buy many of the calcium greens in bags already prepared this
way.)
In small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and
sweetener/sugar.
Heat sauté medium of choice (water, cooking spray, broth, or oil) and sauté
onion over medium-high heat until it begins to brown. Add spice-and-tomato
mixture, mix well, and cook for a few minutes.
Add potatoes and 2 cups water.
Mix well, bring to boil, reduce heat, cover and cook for 10 minutes.
Add greens and cook for 10 minutes more, or until potatoes are done.
Correct seasoning to taste. Garnish with cilantro if desired.
Posted by Portia to the VegSource
Eat to Live Board. An adaptation of a recipe at http://www.drweil.com/u/Recipe/Recipe10055/
back to fatfreevegan.com
Blog
