Melo's Curried Collards, Mushrooms, and Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I'm beginning to trust Melodie's touch with taste nearly as much as I do Emeril. These are the best greens I've ever tasted, and vegetarian to boot. Will be trying more of her recipes, for sure. Ingredients:
1 teaspoon coconut oil |
1 medium onion, chopped |
5 garlic cloves, chopped |
1 tablespoon fresh ginger, finely minced |
1 pinch fresh nutmeg |
1 tablespoon curry powder, of choice |
1 pinch cinnamon |
1 cup cooked black-eyed peas |
3 cups raw collard greens or 3 cups chard leaves or 3 cups kale |
1/2 cup cremini mushroom |
1 pinch fresh thyme |
1/2 cup salsa |
1/2-1 cup water, if needed |
soy sauce |
black pepper |
Directions:
1. 1.Heat a cast iron or large skillet to medium; saute the onion, garlic ginger, nutmeg, curry powder and cinnamon along with a hefty pinch of salt for 5 minutes or so.
2. 2.Add the legumes, greens mushrooms and fresh thyme along with the salsa and 1/2 cup water.
3. 3.Cover and bring to a strong simmer for 15 minutes, stirring occasionally.
4. 4.If needed, add more water. Taste and adjust seasoning and enjoy.
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