Curried Mustard Greens with Kidney Beans

Curried Mustard Greens with Kidney Beans

97
Always Cooking Up Something 117

"This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice."

Ingredients 30 m {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
  2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Tips & Tricks
Black-Eyed Peas with Pork and Greens

Watch how to make this classic Southern New Year’s Day specialty.

Tasty Collard Greens

Collard greens simmer with a smoked turkey drumstick.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 97

  1. 116 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
amy-amanda
2/1/2010

I found this recipe while searching for a good way to enjoy mustard greens without all the bacon drippings (I'm a vegetarian). Let me tell you - this recipe is a huge favorite with both myself and my husband (who is an omnivore). Keep all the ingredients the same, BUT there is no need to blanch the greens. Simply add a bit of water or broth to your cooking pot after sauteing, throw in the greens, bring the heat down to low, cover and steam for a few minutes before carrying on with the rest of the recipe. That keeps some nutrients in the pot - and also makes clean-up a little easier. I serve the curry over brown rice, and always serve a side of roasted sweet potatoes and onions that have been tossed in oil and cayenne. The flavor of the sweet potato mashed in with a big bite of curry is absolute heaven... And when I bring the leftovers to work for lunch, I get jealous comments every single time. I can't throw out enough superlatives about this one.

Jill
2/5/2006

This is a great greens recipe! I made it vegan by using olive oil instead of ghee and 2 tablespoons soy yogurt instead of the cream. Also I used red curry powder instead of the usual yellow.

Cafe au lait
1/1/2008

Schwang! This dish was like 'ol South marries Indian. We liked it. Instead of half and half I used lite coconut milk and did take the advice from above and added some garlic. Also I used 1/2 tsp. of powdered ginger in place of fresh. Nearly made the error of using scallions instead of shallots - because here in the South we say green onion more often. This shows I'm still learning.