Curried Greens by Dr Andrew Weil
- Reviews 1
Ready In: 45 mins
Serves: 6-8
Ingredients
- 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
- 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.
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