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Curried Mustard Greens with Kidney Beans

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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30 m servings 223 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.

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Read all reviews 97
  1. 117 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 a...

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 ...

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...

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 ag...

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 wi...

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 to...

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!

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.