Curried greens

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Curried greensSomething this simple really shouldn’t taste this good. But it does. Oh, it does. If you’ve ever had saag paneer at an Indian restaurant, this is a really close cousin. A kissing cousin. You can use any type of greens you have, and it’s a great way to use up a random assortment.

For this recipe I used beet greens, a few young carrot tops from my garden, and the last of the kale from last year’s garden. I have also made it with Swiss chard from Cut ‘N Clean Greens. Carrot tops are very bitter, so use them sparingly. The whole thing is simmered for a minimum of 30 minutes, but just gets better as it cooks, so you can leave it on the stove for over an hour and not be sorry.

Suitable for:

vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Serve over saffron rice or brown rice as a side to dal, vegetarian keema, creamy black lentils, or curried cabbage with potatoes. I like to serve with a little cashew yogurt and a spoonful of cranberry chutney.

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This is a great curry powder:

Curried greens
Curried greens
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Super-easy to make curried greens are a perfect way to incorporate kale and other greens, in a sweet and savory way.
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Curried greens
Curried greens
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Super-easy to make curried greens are a perfect way to incorporate kale and other greens, in a sweet and savory way.
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Wash and dry the greens.
  2. Finely chop the greens (stems too!) by pulsing in the food processor, a handful at a time. You want them finely chopped but not puréed.
  3. Smash the garlic cloves, remove the papery husks, and finely mince.
    Minced Garlic for curried greens
  4. Heat the oil in a cast iron frying pan or non-stick sauté pan.
  5. Add the curry powder and garlic and cook for just a minute.
    Sauteeing the Curry powder and garlic for curried greens
  6. Add the greens and cook, stirring every few minutes, for about five minutes until they start to wilt.
  7. Add the coconut milk and stir, mixing thoroughly.
    Adding coconut milk to curried greens
  8. Bring to a boil, then turn down to simmer, cover, and cook for 30-60 minutes. Top with a sprinkle of red pepper flakes if desired (shown).
    Cooking down the curried greens | The Recipe Renovator
Recipe Notes

Per serving:

  • 79 calories
  • 5 g fat
  • 4 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 41 mg sodium
  • 269 mg potassium
  • 9 g carbohydrate
  • 2 g fiber
  • 1 g sugars
  • 2 g protein
  • 2 Weight Watchers Points Plus

Serve over saffron rice or brown rice as a side to dal, vegetarian keema, creamy black lentils, or curried cabbage with potatoes. I like to serve with a little cashew yogurt and a spoonful of cranberry chutney.

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Comments

  1. says

    Funnily enough I have some Kale left over from yesterday’s Easter lunch and this would be a great way of heating it up and turning it into something new. I can already taste how delicious it will be!

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