Originally posted:
Jan 8, 2010 7:47 AM
We went fully vegetarian this week mostly to make up for our sins over the holidays, but also because Punky has started to exhibit increased sadness over the animals that die for us eat. We usually eat a lot of vegetarian foods, but we do have lean meats with dinner a few times a week. This week, though, we didn’t. All veggies, and it went swimmingly (except for one cocktail party we had on Base – Marines don’t do vegetarian options all that well).
Last night, I tried a new recipe, Curried Mustard Greens & Beans with Sweet Potatoes. It was awesome! MacGyver and Punky LOVED it. I only wish I would’ve thought to take a picture before we all ate most of it. In addition to being super nutritious and yummy, it was beautiful! The picture was taken with my phone and doesn’t nearly capture the vibrant colors in this dish!
The recipe is from a site I’ve mentioned before,
World’s Healthiest Foods. I love WHFoods. I get a weekly feed from them with the in-depth nutritional profile of various foods, and there are a bunch of super healthy, easy recipes that you can search according to what ingredients you want to include and what you’d like to exclude.The recipe is below. I substituted dark kidney beans for the garbanzos because MacGyver doesn’t like garbanzo beans, and I added ground flax seeds (we add flax – or wheat germ, etc. to pretty much everything).
Enjoy!
Prep and Cook Time: 30 minutes
Ingredients:
- 2 medium sweet potatoes, peeled and sliced thin
- 1 medium onion, cut in half and sliced thin
- 3 medium cloves garlic, sliced
- 1 TBS + 1/4 cup chicken or vegetable broth
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1 bunch mustard greens, stems removed, chopped
- 1 15 oz can diced tomatoes
- 1 15 oz can garbanzo beans, drained
- 3 TBS extra virgin olive oil
- salt and white pepper to taste
Directions:
- Bring water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes in fairly thin slices so they will steam quickly (about 5-10 minutes).
- While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
- Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.