Indian Spinach and Mustard Greens
- Number of Servings: 1
Ingredients
1 bunch mustard greens1 bag baby spinach leaves (est. 12 oz)1 onion1 tomato (or use packaged crushed tomato)approx 1" to 2" of ginger root, grate.cumin & corriander seed, ground up1 small can Thai Kitchen whole coconut milk (6 oz) 1Tbsp refined coconut oil for saute.salt to taste1 to 2 Tbsp corn meal / polentaOptional, add tumeric or caroway or brown mustard seed (whole) to taste.
Saute a whole onion and whole shallot in 1Tbsp refined coconut oil. Add diced/crushed tomato, grated fresh ginger, corriander & cumin (I prefer to crush whole seeds before adding, not use powder). After simmering these a bit, add the greens - chopped fine, and the small can of coconut milk (provides some liquid and makes it a bit creamier). Simmer on stove top several hours, add the corn meal after the first hour. Or, throw all the ingredients in crock pot on high for 2 or 3 hours, stir occasionally until you see onions go transparent and limp, add the corn meal, then turn to medium heat for another 2 hours or so.
Serving Size: I have not measured the output size, I'll guess 6 to 8 servings of 6 fluid oz.
Number of Servings: 1
Recipe submitted by SparkPeople user TECHFARMER.
Serving Size: I have not measured the output size, I'll guess 6 to 8 servings of 6 fluid oz.
Number of Servings: 1
Recipe submitted by SparkPeople user TECHFARMER.
Nutritional Info Amount Per Serving
- Calories: 539.4
- Total Fat: 29.1 g
- Cholesterol: 0.0 mg
- Sodium: 2,705.5 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 20.9 g
- Protein: 22.1 g
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