| Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
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| Servings: 4 Category: Main Dish |
(192 ratings) |
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Nutrition
Information:
Calories:
240
Protein:
9g
Carbs:
35 g
Fat:
9 g
Saturated Fat:
1 g
Sodium:
350 mg
Fiber:
9 g
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Ingredients - 2 medium sweet potatoes peeled and sliced thin
- 1 medium onion cut in half and sliced thin
- 2 medium cloves garlic, sliced
- 1/2 cup + 1 Tbsp chicken or vegetable broth
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 2 cups chopped and rinsed mustard greens
- 1 15 oz can sodium free diced tomatoes
- 1 15 oz can garbanzo beans, drained
- 2 Tbsp extra virgin olive oil
- Salt and white pepper to taste
Instructions - Steam peeled and sliced sweet potatoes for approximately 5 – 8 minutes.
- While steaming potatoes, slice onion and garlic. Heat 1 Tbsp broth in 12 inch skillet. Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent.
- Add garlic, curry powder, turmeric, and mustard greens. Cook, stirring occasionally until mustard greens are wilted, about 5 minutes.
- Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
- Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes, add a little more broth. Serve mustard greens with mashed sweet potatoes.
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