Reviewed: Nov. 7, 2009

I had a can of mustard greens and was looking for a healthy and flavorful recipe--which is what I found in this recipe. Like another reviewer, I used plain yogurt instead of half and half, and the results were great. I warmed up some of the leftovers and had it over an omlet this morning--delicious!

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lakegirl

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Oct. 29, 2009

This dish was amazing. I think they need to be cooked a little longer than stated in the recipe and I didn't chop them up well enough. Next time I will chop much finer but otherwise, followed the recipe exactly and it was fantastic.

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VALENE

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Reviewed: Oct. 11, 2009

Great recipe! I was clueless about what to do with the mustard greens in my CSA box. I subbed coconut milk for the half and half since that's what I had. This is a warm and flavorful curry dish that will get me to eat those good-for-you greens.

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GIRLCHRIS

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Reviewed: Sep. 26, 2009

Used coconut milk- but I think that the recipe calls for too much tomato sauce for my taste. Served over rice and it made a TON. Pretty good overall.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

I have made this 3 times in the last month and it has turned out great each time. The first time I used coconut milk. The second time I used fat free 1/2 and 1/2 to make it even more low fat. I serve it with brown rice as well. Definitely a keeper.

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jannett30

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Reviewed: Aug. 10, 2009

First off, it definitely doesn't look all that appetizing. I also subbed coconut milk which gives it a great smell to me...but I'm not sure yet if my family will eat it. I also had to add some salt as it tasted bland to me. Will try as one reviewer said to serve this over brown rice today, with roasted sweet potatoes on the side and see how it goes. I usually can eat just about anything so I wonder if I'm just weirded out by the combination of ingredients??

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KASHBURNE

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Reviewed: Jul. 6, 2009

This was the first time my kids ate anything with curry in it, and they loved it. The dish is delicious, nutrious, has just the right amount of kick to it, easy and quick to make - great all around.

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kamdad

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Reviewed: Jun. 3, 2009

Surprisingly delicious and wonderful! I did boil the greens for 30 min's as someone else suggested. Cannot wait to make again - thank you!

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MoJo

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Reviewed: May 22, 2009

I actually think this dish looks delicious with it's greens, reds and oranges:) I increased the spice in this because I like it that way and made with evaporated goats milk. Next time I may try coconut milk instead. I wouldn't skip on the ghee if I were you because it really does give it a rich flavor.

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holarosa

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Reviewed: May 11, 2009

Versatile--I, too, substituted plain nonfat yogurt, onion, and olive oil in the recipe. Very flavorful and filling! A great way to eat greens, with no bitterness.

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jessleigh

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Reviewed: Apr. 19, 2009

I did not like this recipe but I think it was a matter of taste, rather then the recipe itself.

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Apr. 5, 2009

Just made this tonight and it was wonderful. The recipe said "one bunch of mustard greens". But I bought a bag of mustard greens and I just put in a lot of mustard greens and it didn't matter. I am Indian and totally relate to the recipe. It was flavorful and on top of rice it was delicious. Very flavorful and super healthy. Instead of "ghee", I used Olive oil. I also used non-fat half and half. I would definitely make it again.

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COOLMALLU

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Reviewed: Dec. 8, 2008

Very tasty! I added about 1/2 tsp garam masala, and used unclarified butter.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: 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.

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Sylvia B

Cooking Level: Expert

Home Town: Red Creek, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: 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.

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deesnyder

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

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 fiance (who is an omnivore). My only changes are subbing coconut milk for the cream, and cutting back the curry powder a bit. I serve the curry over 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. As a side note, try picking up an extra inch of ginger at the store and making ginger tea to enjoy after your meal. It will help mild indigestion in those with sensitivities to spicy foods - plus it's a great ending to a wonderful meal.

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 17, 2008

This is one of my fav recipes from this website! I chose this for my first time making Mustard Greens. It was manageable and delicious. My tween daughter and I love it! I also used olive oil and soy yogurt which worked out wonderfully, and learned from my first attempt that it was better to chop the greens before boiling.

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amillie.bug

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 4, 2008

I loved loved loved this recipe~ I added more red pepper, used condensed fat free milk rather than half and half. I added half a ring of turkey smoked sausage~ Served over brown rice- Absolutely INCREDIBLE!

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PHALICIA

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Reviewed: Jun. 21, 2008

We added garlic cloves and used coconut milk instead of half & half. We also made couscous instead of rice. It was surprisingly good!

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tweav

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Reviewed: May 19, 2008

This was such an easy and delicious recipe! I didn't have any shallots or onions so I just added a couple of cloves of garlic. I also substituted olive oil for the ghee and pinto beans for the kidney beans. What a versatile recipe! It was wonderful and tasted as if I had slaved over the stove for an hour and a half when the whole thing took about 30minutes from start to finish.

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TAMARCHRISTENSEN

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Curried Mustard Greens with Kidney Beans

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