This was very tasty. I'd found some mustard greens by surprise in the grocery store and was looking for a way to use them. I had to tweak the recipe a little based on what I had (EVOO instead of ghee, two large purple-topped scallions for the shallots). I did add one large clove of garlic, minced fine (Indian food just isn't without it to me), and I had to had about 1/2 t. salt because I'd used sodium-free tomato sauce. I micro-steamed the greens to save time and water, but other than that, I followed the directions to the letter.
The dish was finished about 40 minutes before we were going to eat, so I sliced some leftover pork loin about 1/3" thick, nestled the slices in the sauce, covered the pot, turned the heat to low and just left it. When we were ready, I spooned the beans and greens onto the plates, making a bed for the sliced pork, a la restaurant , and drizzled more sauce over the top. We didn't even need any starch with it. Lovely! The curried sauce warmed the pork slices through without drying them out--so tasty! I'll make this again using kale or spinach if I can't find mustard greens. Thanks for sharing.
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This was very tasty. I'd found some mustard greens by surprise in the grocery store and was...