| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon mustard seed
- 1/4 teaspoon cayenne
- 1/4 cup halved walnuts, roasted
- 1 teaspoon olive oil
- 1 onion, julienned
- 1 clove garlic, sliced
- 3 bunches spinach, washed, stemmed, and coarsely chopped
- 1 bunch mustard greens, washed, stemmed, and coarsely chopped
- 1 bunch beet greens, washed and coarsely chopped
Instructions
- Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside.
- In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl.
- Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve.
Nutrition Facts
| Calories | 96 calorie |
| Total Fat | 4.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 185 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 6 grams |
| Protein | 7 grams |
| Sugar | 2 grams |
| Calories | 96 calorie |
| Total Fat | 4.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 185 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 6 grams |
| Protein | 7 grams |
| Sugar | 2 grams |
Reviews
This recipe was easy to make. We used chard and beet greens instead of spinach. I thought it didn’t need so much of the spice mixture, but my dad loved it. Mom thought it was very flavorful.
I have never written one of these reviews before, but this recipe was so delicious, I HAD to write. I was looking for something to do with my beet greens and came across this recipe. I followed the recipe exactly, except I didn’t have any spinach. I doubled the amount of kale, and I could have eaten the whole thing. The greens are great, but make sure you use the walnuts, because they give that surprise crunch and toasty taste. I’ll make this dish a regular! Very easy and sooooo good!