Recipe by Always Cooking Up Something
"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."
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ghee (clarified butter)
minced fresh ginger root
red pepper flakes
1 (15 ounce) can
kidney beans, drained and rinsed
1 (15 ounce) can
half and half
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.
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Mustard Greens with Kidney Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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