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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 3.1 g
  • Cholesterol: 3.8 mg
  • Sodium: 201.7 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Curried Collard Greens with Red Lentils calories by ingredient
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Curried Collard Greens with Red Lentils

Submitted by: PATTK1220

Introduction

This is a spicy dish that really showcases the collards and lentils. Though there is fat in the coconut milk, this dish contains no added oil. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using. This is a spicy dish that really showcases the collards and lentils. Though there is fat in the coconut milk, this dish contains no added oil. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using.
Number of Servings: 8

Ingredients

    For the lentils:
    1 C red lentils
    2 C water

    For the greens:
    1 - 2 bunches organic collard greens (enought to yield 6 - 8 cups of prepared greens) - stems and center stems removed, leaves cut in half lengthwise, then cut into 1" ribbons (Use medium sized greens if you can find them.)
    3 cups sweet potatoes, peeled and cubed
    2-3 Tbsp curry powder (I use Sun Brand Madras Curry Powder)
    1 medium onion, diced
    2 - 4 cloves garlic
    1/2 C water plus 1 Tbsp for water sauteeing
    1-14.5 oz can petite diced tomatoes (preferably salt free)
    1 - 10 oz can Thai Kitchen (or other brand) Lite Coconut Milk
    1-10 oz can Ro-Tel Diced Tomatoes and Green Chilies

Tips

Yield: Approximately 8 1-cup servings

If you cannot find red lentils, use yellow split peas. Brown lentils are not an acceptable substitute; you will not get the creamy texture that red lentils or yellow split peas produce.

Lentils that have been in your cupboard for more than 6 months will probably require more than 2 cups of water. Add an extra 1/2 cup when you cook them. Don't worry about draining the excess water unless there's a lot of extra liquid after the lentils are fully cooked.

If the collard greens you are using are large or if you're using packaged fresh collard greens, blanch them for 3 - 4 minutes before adding them to the other ingredients. This will reduce the bitterness. Use the same technique if the collard greens have been sitting in your refrigerator for a few days.

For a richer dish, I use 365 Organic Coconut Milk instead of lite. The per serving nutrition stats will change to: Calories 211; Total fat 9.5g; saturated fat 7.6g; Sodium 198mg; other differences are negligible.


Directions

Rinse lentils well in a large bowl and drain. Combine lentils and 2 cups of water in a medium pot. Bring to a boil. Reduce heat to a simmer, cover pan. Cook about 8 minutes or until lentils are tender. If the lentils you're using are old, you will need to use more water. Warning: These lentils cook fast and may not need the full 8 minutes; check after 6 minutes. Leave pan covered. Remove from heat and set aside.

Heat a tablespoon of water in medium sized stockpot or large saucepan. Add onions and saute gently over medium heat. Add garlic when onions are soft; then add curry powder. Stir gently until spices are absorbed and fragrant.

Add tomatoes, Ro*Tel Tomatoes and Chilies, sweet potatoes, water, and the coconut milk (be sure to shake the can well before opening). Stir well.

Add collard greens. Bring mixture to a boil; then lower heat to simmer and cover pot.

After 25 minutes, add cooked lentils to collard mixture. Stir to incorporate all ingredients. Continue cooking, uncovered, on low until stock reduces. Taste; add salt if desired.

Serving suggestion: Serve over brown rice with a green salad on the side.






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