Best 4 Curried Mustard Greens With Kidney Beans Recipes
Curried mustard greens with kidney beans is a flavorful and nutritious dish that is sure to be a hit at your next meal. The combination of mustard greens and kidney beans creates a complex and satisfying flavor, while the curry adds a touch of warmth and spice. This recipe is also very versatile, as you can add other ingredients such as vegetables, tofu, or chicken to make it a complete meal. Whether you are looking for a quick and easy weeknight dinner or a delicious side dish for your next potluck, curried mustard greens with kidney beans is a great choice.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHERN MUSTARD GREENS
Steps:
- Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
EASY KIDNEY BEAN CURRY
Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
CURRIED MUSTARD GREENS WITH KIDNEY BEANS
This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
Provided by Always Cooking Up Something
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
- Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 31.7 g, Cholesterol 19.4 mg, Fat 7.6 g, Fiber 10.8 g, Protein 10.6 g, SaturatedFat 4.2 g, Sodium 810 mg, Sugar 5.1 g
CURRIED MUSTARD GREENS WITH KIDNEY BEANS
This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
Provided by Always Cooking Up Something
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
- Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 31.7 g, Cholesterol 19.4 mg, Fat 7.6 g, Fiber 10.8 g, Protein 10.6 g, SaturatedFat 4.2 g, Sodium 810 mg, Sugar 5.1 g
Tips:
- Select Fresh Greens: Choose young, tender mustard greens with vibrant leaves for the best flavor and texture.
- Soak Beans Properly: If using dried kidney beans, soak them overnight or for at least 8 hours before cooking. This helps reduce cooking time and improves digestibility.
- Sauté Aromatics: Sautéing onions, garlic, and ginger in oil or ghee adds a flavorful base to the curry.
- Add Spices Wisely: Use a combination of ground cumin, coriander, turmeric, and chili powder to create a warm, aromatic curry. Adjust the amount of chili powder based on your desired spice level.
- Simmer until Tender: Simmer the mustard greens and kidney beans in the spiced onion mixture until the greens are tender and the beans are fully cooked. This usually takes around 20-25 minutes.
- Finish with Coconut Milk: Stir in coconut milk towards the end of cooking for a creamy, rich flavor. You can use full-fat or light coconut milk, depending on your preference.
- Garnish and Serve: Garnish the curry with fresh chopped cilantro or parsley for a pop of color and flavor. Serve with steamed rice, quinoa, or your favorite bread.
Conclusion:
Curried mustard greens with kidney beans is a delicious, nutritious, and easy-to-make vegan dish. The combination of tangy mustard greens, creamy coconut milk, and aromatic spices creates a flavorful curry that is sure to impress. This recipe is also a great way to incorporate more plant-based protein and fiber into your diet. Whether you're a seasoned vegan or just looking for a healthy and flavorful meal, this curried mustard greens recipe is definitely worth trying.
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