Curried greensSomething this simple really shouldn’t taste this good. But it does. Oh, it does. If you’ve ever had saag paneer at an Indian restaurant, this is a really close cousin. A kissing cousin. You can use any type of greens you have, and it’s a great way to use up a random assortment.

For this recipe I used beet greens, a few young carrot tops from my garden, and the last of the kale from last year’s garden. I have also made it with Swiss chard from Cut ‘N Clean Greens. Carrot tops are very bitter, so use them sparingly. The whole thing is simmered for a minimum of 30 minutes, but just gets better as it cooks, so you can leave it on the stove for over an hour and not be sorry.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Serve over saffron rice or brown rice as a side to dal, vegetarian keema, creamy black lentils, or curried cabbage with potatoes. I like to serve with a little cashew yogurt and a spoonful of cranberry chutney.

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).

This is a great curry powder:

Curried greens

Curried greens

Super-easy to make curried greens are a perfect way to incorporate kale and other greens, in a sweet and savory way.
4 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner
Cuisine American
Servings 8 servings

Ingredients
  

  • 12-16 ounces kale also Swiss chard, beet, turnip, mustard, etc.
  • 2 cloves garlic
  • 1 tbsp olive oil (extra virgin) or coconut oil
  • 3-4 tsp curry powder mild or medium
  • 14 ounces coconut milk light or regular

Instructions
 

  • Wash and dry the greens.
  • Finely chop the greens (stems too!) by pulsing in the food processor, a handful at a time. You want them finely chopped but not puréed.
  • Smash the garlic cloves, remove the papery husks, and finely mince.
    Minced Garlic for curried greens
  • Heat the oil in a cast iron frying pan or non-stick sauté pan.
  • Add the curry powder and garlic and cook for just a minute.
    Sauteeing the Curry powder and garlic for curried greens
  • Add the greens and cook, stirring every few minutes, for about five minutes until they start to wilt.
  • Add the coconut milk and stir, mixing thoroughly.
    Adding coconut milk to curried greens
  • Bring to a boil, then turn down to simmer, cover, and cook for 30-60 minutes. Top with a sprinkle of red pepper flakes if desired (shown).
    Cooking down the curried greens | The Recipe Renovator

Notes

Per serving:
  • 79 calories
  • 5 g fat
  • 4 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 41 mg sodium
  • 269 mg potassium
  • 9 g carbohydrate
  • 2 g fiber
  • 1 g sugars
  • 2 g protein
  • 2 Weight Watchers Points Plus
Serve over saffron rice or brown rice as a side to dal, vegetarian keema, creamy black lentils, or curried cabbage with potatoes. I like to serve with a little cashew yogurt and a spoonful of cranberry chutney.