New American Plate Challenge

Curried Mustard Greens

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September 24, 2016
2 Reviews (4.00 out of 5)
Weekly Recipe
Serves 4 servings

If you like spice and heat, this is a dish for you! Enjoy the natural peppery flavor from these greens in combination with the curry.  Mustard greens are packed full of phytochemicals, folic acid and vitamin K.


Ingredients

  • 20 Ounces
    mustard greens
  • 5 Teaspoons
    sesame or canola oil
  • 1
    medium onion, finely chopped
  • 1 Teaspoon
    mild curry powder
  • 1/2 Teaspoon
    ground turmeric
  • 1/4 Teaspoon
    red pepper flakes, optional
  • 2
    garlic cloves
  • 2 Tablespoons
    coconut flakes, unsweetened
  • 1/2 Teaspoon
    salt
  • 1/2 Cup
    water

Instructions

  1. Rinse greens and shake off excess water. Holding a leaf in one hand by its rib, with stem pointing up, with your other hand, grasp both leafy sides and hold them together, like closing a book. Starting at stem end of leaf, pull down and tear leaf from stem and center rib, all the way to tip. Stack stemmed leaves and chop into roughly 1-inch pieces. There will be a big heap of chopped greens.

  2. Set large, heavy skillet over medium-high heat. Add oil and swirl to coat pan. Add mustard seeds and cook, shaking pan often, until seeds look grey and start popping in 2-3 minutes. Add onion, curry powder, turmeric, pepper flakes, if using and garlic. Cook, stirring often, until onion is golden and translucent, about 4 minutes.

  3. Add coconut and half the greens. While stirring, cook greens until coated with oil and collapsed enough to gradually add remaining greens. Continue stirring, adding 2 tablespoons water at a time to keep greens from sticking to pan. When greens are crisp-tender and onion lightly browned, serve immediately.

Nutrition: Per serving: 120 calories, 7 g. total fat (2 g. saturated fat), 12 g. carbohydrate, 4 g. protein, 6 g. dietary fiber, 336 mg sodium.

2 reviews for Curried Mustard Greens

  1. Hannah Olu-Nylander
    4

    ()

    Very good; I’ve tried it a second time

  2. Hannah Olu-Nylander
    4

    ()

    Very good; I tried it with kale

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