Something 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.
Makes 6-8 servings
12-16 oz. (350-450 g) greens, such as Swiss chard, beet greens, or kale
2 cloves fresh garlic
1 T. (15 ml) coconut or olive oil
3-4 t. (6-8 g) mild-medium curry powder
14 oz. (400 ml) light coconut milk
Wash and dry the greens.
Finely chop the greens (stems too!) by pulsing in the food processor, a handful at a time. You want them finely chopped but not pureed.Smash the garlic cloves, remove the papery husks, and finely mince.
Heat the oil in a cast iron frying pan or non-stick saute pan.Add the curry powder and garlic and cook for just a minute.Add the greens and cook, stirring every few minutes, for about five minutes until they start to wilt.Add the coconut milk and stir, mixing thoroughly.
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).
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: