Vegetables
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Mustard Greens With Chick Peas and Curry
- Mustard Greens
- Vegetables
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Serves: 4 (serving size: 1 cup)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
2 tbsp melted butter, ghee or vegetable oil
2 medium onions, chopped
4 cloves garlic, minced
½ tsp ground cumin
1 large bunch mustard greens or kohlrabi leaves (about 12 ounces or 2 CSA shares), washed trimmed and chopped
1 tbsp mild curry powder
½ tsp ground ginger
½ tsp ground coriander
½ tsp ground red pepper
¼ cup vegetable or chicken stock
One 15-ounce can chickpeas, drained and rinsed
One 14-ounce can diced tomatoes, with juice
½ tsp salt
Directions
Add 2 tbsp melted butter, ghee or vegetable oil in a pan.
Add onions, garlic, cumin.
Cook, stirring, over medium heat until the onions are softened, about 5 minutes.
Stir in mustard greens or kohlrabi leaves (about 12 ounces or 2 CSA shares), washed trimmed and chopped. Cook until wilted, about 5 minutes. Stir in mild curry powder, ground ginger, ground coriander, ground red pepper,vegetable or chicken stock.
Bring to a boil. Reduce the heat to a simmer and add: chickpeas, diced tomatoes, with juice, salt.
Cook, stirring often, until the greens are tender, about 10 minutes.
(Heather from the White Plains CSA shared this recipe with us.)
