Best Curried Greens Recipes

CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST

Steps:

• Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
• Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
• Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
• Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.

CURRIED MUSTARD GREENS WITH KIDNEY BEANS

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.

CURRIED EGG SALAD ON GREENS

Steps:

• Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes.
• While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally. Stir in peas, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat.
• When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes.
• Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lemon peel and juice with mayonnaise and curry powder.
• Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
• To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled.
• To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.

CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS

Steps:

• Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
• Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
• Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
• Serve greens sprinkled with onion mixture.

CURRIED BEEF AND BITTER GREENS

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli stems and boil for 2 minutes. Add the florets and boil for 1 minute. Drain and plunge into a bowl of ice water. Drain and set aside.
• Combine the coconut milk and beef broth, then whisk in red curry paste. Heat 3 teaspoons of the oil in a wok or large skillet over high heat. Add the chili pepper and cook briefly. Add the onion and stir for 1 minute. Add the broccoli florets and stems and toss for 2 minutes. Add the bok choy and stir over high heat for 4 minutes. Remove from wok and set aside.
• Wipe out the wok. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef. Add the vegetables and toss.
• Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.

CURRIED BABY WHITE TURNIPS WITH TURNIP GREENS

Steps:

• 1. Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until browned, about 7 minutes.2. Add the ginger, turnip greens, curry leaves, and green chili pepper, and stir about 1 minute. Then add the tomato and cook until all the juices evaporate, about 5 minutes. Add the coriander, turmeric, and salt, then add the turnips and cook, stirring, another 5 minutes.3. Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the turnips are fork-tender and the sauce is medium-thick, 10 to 15 minutes. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CURRIED YAMS WITH WINTER GREENS

Steps:

• Combine onion, celery, and 1/4 cup water in a pot over medium-high heat. Saute until tender, about 5 minutes. Stir in yams, tomatoes, garlic, ginger, cumin, coriander, salt, and pepper. Cover with 5 cups water; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until yams are fork-tender, about 25 minutes. Stir in beans and kale; cook until flavors combine, about 10 minutes more.

CURRIED GREENS

Steps:

• 1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips. 2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar. 3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes. 4. Add the potatoes and 2 cups water. 5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes. 6. Add greens and cook for 10 minutes more, or until potatoes are done. 7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.