Recipes :: Greens

Curried Greens

1 pound spinach, kale, collards or beet greens
2 cloves garlic, minced
2-3 Tbls. curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 Tbl. tomato paste
1 Tbl. dark brown sugar
1 Tbl. canola oil
1 cup onion, finely diced
3/4 lb. potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)

Wash and drain greens, removing any coarse stems and midribs. Cut into 1/2 inch strips. In a bowl, mix the garlic, curry powder, tomatoes, tomato paste, and sugar. Heat the canola oil in a skillet and saute 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. Garnish with the chopped fresh cilantro if desired.

From Eight Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power, by Dr. Andrew Weil, Random House Publishing Group, July 1998.