CURRIED GREENS

SERVES 6

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 gardens and the vegetable section of the grocery brim 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. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I 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. Turmeric, one of the spices traditionally used to make curry, has a long history of medicinal uses in both Chinese and Indian healing systems. Its anti-inflammatory action has been employed by traditional practitioners to treat conditions including flatulence, jaundice, menstrual problems, toothache, and bruises.

Ingredients

1 pound spinach, kale, collards, or beet greens (or mixture of all)

2 cloves garlic, pressed or minced

2-3 tablespoons curry powder

1 cup finely chopped tomatoes (fresh or canned)

1 tablespoon tomato paste

1 tablespoon dark-brown sugar

Instructions

1 tablespoon organic, unrefined, coldpressed avocado oil

1 cup onion, finely diced

3/4 pound brown potatoes, peeled and cubed

1/4 cup chopped fresh cilantro (optional)

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

2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste, and sugar.

3. Heat the avocado 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.