Curried Greens by Dr Andrew Weil
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 1 lb collard greens (or mixture of all) or 1 lb beet leaf (or mixture of all)
- 2 garlic cloves, minced
- 2 -3 tablespoons curry powder
- 1 cup finely chopped tomatoes (fresh or canned)
- 1 tablespoon tomato paste
- 1 tablespoon dark brown sugar
- 1 tablespoon expeller-pressed canola oil
- 1 cup onion, finely diced
- 3⁄4 lb brown potato, peeled and cubed
- 1⁄4 cup chopped fresh cilantro (optional)
directions
- Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
- In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
- Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown.
- Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
- Add the potatoes and 2 cups water. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
- Add greens and cook for 10 minutes more, or until potatoes are done.
- Correct seasoning to taste.
- Garnish with the chopped fresh cilantro if desired.
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RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>