Best 2 Curried Mustard Greens With Kidney Beans Recipes

Indulge in a delightful culinary journey with our curated collection of curried mustard greens and kidney bean recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our classic curried mustard greens, a traditional Southern dish bursting with bold flavors. Discover the harmonious blend of mustard greens' slight bitterness and kidney beans' hearty texture, enveloped in a rich, aromatic curry sauce. For a delightful twist, try our Indian-inspired curried mustard greens, where fragrant spices like cumin, coriander, and turmeric dance together, creating a captivating symphony of flavors.

Unleash your creativity with our innovative curried mustard greens and kidney bean salad, a vibrant and refreshing dish that combines the crunch of fresh vegetables with the tangy dressing, resulting in a delightful medley of textures and flavors. If you seek a comforting and wholesome meal, our curried mustard greens and kidney bean soup will warm your soul. Savor the velvety broth infused with mustard greens' distinct flavor, complemented by tender kidney beans and a medley of aromatic spices. Explore the diverse culinary possibilities of curried mustard greens and kidney beans, and embark on a journey of taste and discovery.

Here are our top 2 tried and tested recipes!

EASY KIDNEY BEAN CURRY

Easy Kidney Bean Curry image

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

One 2-inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 small red onion, finely chopped
Kosher salt
1/2 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
1/4 small head green cabbage, roughly chopped
1 large carrot, cut into thin rounds
One 14.5-ounce can kidney beans, drained and rinsed
One 14.5-ounce can diced tomatoes
1/4 cup lightly packed cilantro leaves, roughly chopped
Cooked basmati rice and plain yogurt, for serving

Steps:

Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

MUSTARD GREENS 'N BEANS

Mustard Greens 'n Beans image

Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.

Provided by Fishnets

Categories Side Dish Vegetables Greens

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
¾ teaspoon dry mustard powder
½ teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Steps:

In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g

Tips:

To save time, use pre-cooked kidney beans. Otherwise, soak dried kidney beans overnight before cooking them.
If you don't have mustard greens, you can use turnip greens, collard greens, or kale.
To make the dish spicier, add more curry powder or red pepper flakes.
Serve curried mustard greens with rice, quinoa, or naan bread.

Conclusion:

Curried mustard greens with kidney beans is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The mustard greens are a good source of vitamins and minerals, while the kidney beans are a good source of protein and fiber. This dish is also a good way to use up leftover mustard greens.