Curried Mustard Greens With Kidney Beans Recipes
MUSTARD GREENS 'N BEANS
Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.
Provided by Fishnets
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
- In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
- Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g
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.
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