Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

Ingredients

• 2 medium sweet potatoes, peeled and sliced thin
• 1 medium onion, cut in half and sliced thin
• 3 medium cloves garlic, sliced
• 1 TBS + 1/4 cup chicken or vegetable broth
• 1/2 tsp curry powder
• 1/4 tsp turmeric
• 1 bunch mustard greens, stems removed, chopped
• 1 15 oz can (no BPA) diced tomatoes
• 2 cups or 1 15 oz can (no BPA) garbanzo beans, drained
• 3 TBS extra virgin olive oil
• salt and white pepper to taste

Directions

1. Bring 2" of water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes into ½" slices so they will steam quickly (7 minutes).
2. While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
3. Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.

Nutrition Highlights

Foods in This Recipe