and it was very good.  The "experts" are always recommending that people eat
more leafy greens.  But I find most of them taste awful.  I thought I'd try
this recipe with kale and was pleasantly surprised.  Even my husband really
liked it and he doesn't normally like vegetables beyond salad, squash and
green beans.  He tolerates broccoli occasionally.

Curried Greens

6 Servings

Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder [I used 3 tablespoons]
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional) [I forgot the garnish.]

Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into
half-inch strips.

2. In a small bowl, mix together 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.

Nutritional Information:

Per serving:
103 calories
3 g total fat (0 g sat)
0 mg cholesterol
19 g carbohydrate
4 g protein
4 g fiber
250 mg sodium

From Dr. Andrew Weil's Recipe of the Day newsletter.

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