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.

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.

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!

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

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.

I used frozen mustard greens, onions instead of the shallots, and fat-free yogurt (per another reviewer's suggestion) instead of heavy cream. It was still a wonderful side dish...full of flavor. Thanks for a great recipe!

Picked free mustard greens which I've never before liked today. This recipe was wonderful with NO trace of bitterness from the greens. I'm going to make up a batch and try to freeze it for later. Super easy to make.

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.

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!

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.

this is super tasty! i added an onion, used dried ginger, added a clove of garlic and left out the cream to make it vegan. It doesnt look so appetizing but trust me it tastes good.

i changed some stuff in this. i added a cup (measured before cooking) brown rice and two and a half cubed chicken breasts, which i cooked with the shallots. i added the rice with the tomato sauce etc. i also halved the curry powder but ended up adding a few more dashes after all was said and done. i think this needed a little bit of salt, which i added and it improved the flavor. it turned out really tasty, and very filling !

Quick to make and delicious! Made it vegan with olive oil and soy milk instead of cream. My mom liked it, and she hates mustard greens; it's just that good! Great recipe!

I've never had mustard greens before but wanted to give them a try. I did not like this at all and my husband wouldn't even try it. Still I gave it 3 stars because it is easy to prepare and I'm thinking that I probably just don't like mustard greens! The sauce was ok though.

Easy, fast and flexible. You can add or delete what you want to make the recipe work for you.

Wonderful flavor and easy to prepare! Even without the red peppper flakes it has plenty of kick.

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.