Recipe by Sarah Chana
from his website; he writes, "When some people hear the word "greens," they immediately conjure up childhood memories of overcooked canned spinach they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. ...Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise."
- 1 lb spinach or 1 lb kale or 1 lb collard greens (or mixture of all) or 1 lb beet leaf (or mixture of all)
- 2 garlic cloves, minced
- 2 -3 tablespoons curry powder
- 1 cup finely chopped tomatoes (fresh or canned)
- 1 tablespoon tomato paste
- 1 tablespoon dark brown sugar
- 1 tablespoon expeller-pressed canola oil
- 1 cup onion, finely diced
- 3⁄4 lb brown potato, peeled and cubed
- 1⁄4 cup chopped fresh cilantro (optional)
Directions See How It's Made
- Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
- In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
- Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown.
- Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
- Add the potatoes and 2 cups water. Mix well, bring to a 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 the chopped fresh cilantro if desired.