Winter Greens Curry

Name: Winter Greens Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters firmly packed dark brown sugar; 2 Tbsps cumin seeds; 1 Tbsp chopped fresh ginger; 2 Tbsps minced garlic; 59 milliliters ghee* or butter; 2 Tbsps minced jalapeño chile; 454 grams stemmed kale (from about 3 lbs. whole bunch); 454 grams stemmed mustard greens (from about 3 lbs. whole bunches); 1 teaspoon salt; 1 Tbsp turmeric

Winter Greens Curry might be just the Indian recipe you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 313 calories, 9g of protein, and 13g of fat per serving. This recipe serves 4. It will be a hit at your Winter event. Head to the store and pick up kale, ghee, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large, heavy pot or wok with a lid, melt ghee over medium heat. Meanwhile, chop greens roughly and rinse. "You can use just one or a combination of greens. And ghee gives the greens richness, but you can use any cooking oil instead."

Ingredients you will need

Cooking Oil

Greens

Ghee

Equipment you will use

Pot

Wok

Sprinkle in cumin seeds, swirl pot to spread, and let sizzle 30 seconds.

Ingredients you will need

Cumin Seeds

Spread

Equipment you will use

Pot

Stir in garlic and sizzle until pale golden, 10 to 20 seconds. Stir in chile and ginger; cook 30 seconds. "I brown the garlic for a toasty flavor, then add the moist ginger and chile to stop the toasting before it gets too dark."

Ingredients you will need

Garlic

Ginger

Chili Pepper

Add turmeric and salt and cook 1 minute. Stir in brown sugar.

Ingredients you will need

Brown Sugar

Turmeric

Salt

Cook until sugar dissolves, about 30 seconds.

Ingredients you will need

Sugar

Add half of greens, increase heat to medium-high, and let wilt until reduced enough to add other half. Using tongs, stir greens well to coat with spice mixture.

Ingredients you will need

Greens

Equipment you will use

Tongs

Cook, uncovered, stirring until greens are almost tender, 6 to 8 minutes. Cover and cook 1 minute more.

Ingredients you will need

Greens

Remove from heat and let sit, covered, 15 minutes.

Serve with Tamarind Chickpea Curry and steamed basmati rice if you like.

Ingredients you will need

Basmati Rice

Chickpeas

Tamarind

Curry Powder

*Find ghee (clarified butter) at Indian markets. Or, for Dhalwala's recipe, see sunset.com/ghee.

Ingredients you will need

Ghee

Variations: Instead of greens, try an equal amount of sliced brussels sprouts, thinly sliced broccoli stems, or cooked potatoes.

Ingredients you will need

Brussels Sprouts

Broccoli

Potato

Greens

Equipment

Pot

Wok

Tongs

Ingredients

Servings:

118milliliters

firmly packed dark brown sugar 2Tbsps

cumin seeds 1Tbsp

chopped fresh ginger 2Tbsps

minced garlic 59milliliters

ghee* or butter 2Tbsps

minced jalapeño chile 454grams

stemmed kale (from about 3 lbs. whole bunch)454grams

stemmed mustard greens (from about 3 lbs. whole bunches)1teaspoon

salt 1Tbsp

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raats Original Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.