Curried greens
Super-easy to make curried greens are a perfect way to incorporate kale and other greens, in a sweet and savory way.
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.
- 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.
- 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.
- 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).
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