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Beet Greens with Indian Spices

 
Beet Greens with Indian Spices
165

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 each onions
diced
2 cloves garlic
peeled and minced
1 each jalapeño pepper
small, seeded and minced
*
2 teaspoons curry powder
1 ½ pounds beet greens
or other tender greens such as spinach or swiss chard
*
3 tablespoons heavy whipping cream
2 teaspoons brown sugar
¼ teaspoon salt
to taste
teaspoon black pepper
or to taste
*

Directions

Stem any woody stems from the greens. Beet greens can be stemmed by holding each leaf with your forefingers and thumb then pulling the stock up or downwards with the other hand breaking the stem off.

Rinse the leaves in three batches of water to ensure you remove any grit. Drain and set aside allowing some of the water to remain on the leaves.

In a large pan with high sides or a dutch oven heat the oil over medium-high heat.

When the oil is hot add the cumin seeds, stirring until the sizzle and pop, about 30 seconds.

Add the onions and cook, stirring regularly for 3 to 4 minutes or until they begin to soften.

Add the garlic, jalapeno pepper and curry powder. Stir and continue cooking for two minutes until fragrant. It will seem quite dry and the spices will form a film on the bottom of the pan.

Roughly chop and add the greens (along with the water that still clings to the leaves) stir to mix well for 30 seconds then cover and simmer for 4 or 5 minutes. Stir occasionally.

Remove the cover, stirring constantly until any remaining liquid evaporates.

Add the brown sugar, mix in.

Add the cream, stirring and simmer until thickened.

Taste, season with salt and black pepper to taste.

Serve with naan or pita bread to sop up the sauce.

 

* not incl. in nutrient facts

Reviews

almost 7 years

Makes a very nicely balanced rich and slightly spicy sauce that's perfect to soak up with some bread. We liked the addition of the sugar to slightly sweeten the cream sauce. Great way to use up beet greens.

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Comments



 over 5 years ago

Instead of cream what about some coconut milk?

A good idea, I think it would work! Coconut milk tastes quite creamy and tangy, which would work perfectly well with kale. If you do try it, let us know how yours turns out with coconut milk. Happy Cooking :)

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 9370% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 156mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 6%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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