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1 pound spinach, kale, collards or beet greens (or mixture of all) (I’ve also used mustard greens)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon brown sugar or other sweetener
Sauté medium: water, broth, cooking spray
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed (I use sweet potatoes or yams)
1/4 cup chopped fresh cilantro (optional)
Wash and drain greens, removing coarse stems and midribs. Cut into 1/2-inch strips. (You can buy many of the calcium greens in bags already prepared this way.)
In small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sweetener/sugar.
Heat sauté medium of choice (water, cooking spray, broth, or oil) and sauté onion over medium-high heat until it begins to brown. Add spice-and-tomato mixture, mix well, and cook for a few minutes.
Add potatoes and 2 cups water.
Mix well, bring to 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 cilantro if desired.
Posted by Portia to the VegSource Eat to Live Board.
October 14th, 2012 at 9:18 am
Results were stupendous, and a “normie” loved it! I had to leave out the tomato paste, as mine had gone bad, and I left out the sweetener as I’m doing strict ETL and don’t have any sweetener in the house. So, to sum up, here is how I modified it with great results:
Doubled the greens
Omitted tomato paste (but will use next time)
Omitted sweetener
Added cooked lentils for more protein
I’m considering breaking the the strictness of ETL and adding raisins next time (word to the wise, though, only add them at the end of cooking, or they lose their flavor).