Curried Beet Greens with Carrots and Cashews
Jun 2, 2017
Linda Watson in beet greens, carrots, cashews, gluten free, savory, vegan, vegetables
Beet greens and chard take the place of kale and collards all summer in the Cook for Good kitchen. This recipe pairs the heartiness of the beet greens with sweet carrots and spicy curry. I first made it on a night when I craved Indian food but wanted to stay in my cozy home. Now it's a weeknight favorite.
curried beet greens with carrots and cashews

Active time: 20 minutes. Total time: 30 minutes. Serves 2. Vegan and gluten free.
1/4 teaspoon olive oil
1/2 yellow onion, chopped
1 large carrot, chopped
12 ounces beet greens (340 grams), about one small bunch, stems and leaves separated and chopped
1 clove garlic, minced
2 teaspoons curry powder
1/2 teaspoon turmeric powder or additional curry powder
1/2 teaspoon salt
1/4 teaspoon ground chipotle
1/2 cup roasted salted cashews
hot cooked quinoa, rice, or potatoes for serving (optional)
  1. Heat olive oil in large skillet over medium-low heat. Add onion, carrot, and beet stems. Cook about 5 minutes until onion is tender.

    carrots, beet green stems, and onions in a skillet

  2. Add garlic and spices to skillet and stir. Add beet greens without stirring, cover skillet, and turn heat to low. Simmer for 10 minutes until vegetables are tender, stirring once or twice to prevent burning.  
  3. Serve over hot grains or baked potatoes if desired topped with salted cashews. It also works as a side dish. Refrigerate any extra for up to 5 days or add to your Stoup.

Notes

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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