READY IN 30 mins

Curried Mustard Greens with Kidney Beans

Read Reviews (85)

"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." — Always Cooking Up Something

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 01, 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.

—amy-amanda

See full review »

Most Helpful Critical Review

Jun 16, 2010

I liked this, but it definitely seemed to be missing something. I had to add salt (not called for in the recipe). Not sure how this garnered so many 5-star ratings.

—smallu

See full review »

103 Ratings

See other versions of this recipe!

Feb 05, 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.

—Jill

See full review »

Jan 01, 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.

—Cafe au lait

See full review »

Oct 18, 2008

This was absolutely delicious made with fresh mustard (and some kale) greens from the garden. I used coconut milk (low-fat) instead of the cream, onions and garlic instead of the shallots, home canned tomatoes, extra ginger and a lil bit of garam masala. Yummy and a great way to eat some nutritious greens and beans.

—Sylvia B

See full review »

Oct 13, 2008

Excellent. I added 2 cloves of garlic, minced. I had no half/half so I used plain yogurt. I served it over basmati rice. It was delicious and very nutritious. I will definitely be making this again. Thank you.

—deesnyder

See full review »

Dec 15, 2007

Very easy, pretty good. I didn't know whether or not to cut up the greens, so I chopped the bunch up in 3-4" lengths. I might go even a little smaller next time, especially since my toddler will also be eating this. I used olive oil instead of ghee (since I had it...), 1/2 a sweet onion (because I think shallots are expensive :-), and 1/2 cup sour cream instead of the 1/2 and 1/2. I also added salt & pepper. I think it was a little bland, so next time I'll increase the curry and the red pepper. And I'm thinking I'll add some raisins! P.S. Don't forget to make some rice to serve this dish over.

—MJVANAMAN

See full review »

Dec 23, 2007

Halfway through making this I asked myself, "Self, why am I making this? It can't be good..." Well, I was wrong! This is a very authentic tasting Indian dish! I did substitute home-canned tomatoes for the tomato sauce, and discovered my half and half was out of date so used buttermilk. Absolutely incredible!!! Really hit the spot served along pork tenderloin and a roasted sweet potato!

—Emily Tisdale

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Beet Greens and Baby Spinach with Red Kidney Beans

Mustard Greens 'n Beans

Kidney Beans and Corn

Red Kidney Beans (Rajma)

Kashmiri-Style Kidney Beans with Turnips

Beans and Greens

Braised Leeks and Mustard Greens

Collard Greens and Beans

Collard Greens with White Beans

Sarson Ka Saag (Indian Mustard Greens)

Nutrition

Calories
223 kcal
11%

Carbohydrates
31.7 g
10%

Cholesterol
19 mg
6%

Fat
7.6 g
12%

Fiber
10.8 g
43%

Protein
10.6 g
21%

Sodium
810 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Mustard Greens with Kidney Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 223
Calories from Fat: 68

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 4.2g 21 %
Cholesterol 19mg 6 %
Sodium 810mg 32 %
** Potassium 743mg 21 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 10.8g 43 %
Protein 10.6g 21 %
** Sugars 5.1g
Vitamin A 93 %
Vitamin C 98 %
Calcium 21 %
Iron 42 %
** Thiamin 26 %
** Niacin 17 %
** Vitamin B6 22 %
** Magnesium 18 %
** Folate 85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.