Curried Greens By Dr Andrew Weil Recipes

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CURRIED GREENS BY DR ANDREW WEIL

from his website; he writes, "When some people hear the word "greens," they immediately conjure up childhood memories of overcooked canned spinach they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. ...Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise."

Provided by Sarah Chana

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10



Curried Greens by Dr Andrew Weil image

Steps:

  • Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
  • In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
  • 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.
  • Add the potatoes and 2 cups water. Mix well, bring to a 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 the chopped fresh cilantro if desired.

Nutrition Facts : Calories 117.5, Fat 3.1, SaturatedFat 0.3, Sodium 88.8, Carbohydrate 20.8, Fiber 4.5, Sugar 5.3, Protein 4.3

1 lb collard greens (or mixture of all) or 1 lb beet leaf (or mixture of all)
2 garlic cloves, minced
2 -3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark brown sugar
1 tablespoon expeller-pressed canola oil
1 cup onion, finely diced
3/4 lb brown potato, peeled and cubed
1/4 cup chopped fresh cilantro (optional)

HOT AND SOUR GREENS BY DR ANDREW WEIL

Make and share this Hot and Sour Greens by Dr Andrew Weil recipe from Food.com.

Provided by Sarah Chana

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Hot and Sour Greens by Dr Andrew Weil image

Steps:

  • Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
  • Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.
  • Add the greens along with the mustard and stir to coat with the spices.
  • Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
  • Cook covered over medium heat until vegetables are tender, about five minutes.

Nutrition Facts : Calories 29.1, Fat 2.3, SaturatedFat 0.2, Sodium 84.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 0.3

1 lb greens (bok choy, kale or collards)
2 teaspoons expeller-pressed canola oil
2 large garlic cloves, minced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon mustard powder
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon light brown sugar

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