Curried Greens by Dr Andrew Weil
Elevate your greens game with Dr. Andrew Weil's Curried Greens—a vibrant, nutrient-packed dish that combines earthy kale and Swiss chard with the bold flavors of turmeric, cumin, coriander, and curry powder. Sautéed with aromatic garlic and onions, then simmered in creamy light coconut milk, these greens offer a deliciously rich and subtly spiced profile. Finished with a tangy splash of fresh lemon juice, this recipe is as delightful to the palate as it is nourishing for the body. Perfect as a flavorful side dish or served over fluffy rice for a wholesome, plant-based meal, this quick and easy recipe comes together in just 35 minutes and serves four. Bursting with anti-inflammatory ingredients and fresh, vibrant flavors, these Curried Greens are a must-try for anyone seeking a healthy and satisfying culinary adventure.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 4 cups kale, stems removed and finely chopped
- 4 cups Swiss chard, stems removed and finely chopped
- 0.5 cup light coconut milk
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, turmeric powder, ground cumin, ground coriander, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
Add the chopped kale and Swiss chard to the skillet, tossing to coat the greens in the spices.
Pour in the light coconut milk and stir well. Cover the skillet and reduce the heat to low. Allow the greens to simmer for 10 minutes, stirring occasionally.
Season the greens with sea salt and freshly ground black pepper. Stir to combine.
Remove the skillet from the heat and drizzle the lemon juice over the greens. Toss gently to incorporate.
Serve the curried greens warm as a side dish or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 12.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1034 mg | 80% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
