Greens: What a pleasant surprise!

Curried Greens
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of green mush, they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, rapini and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy vegetables. Greens can have strong to mild taste. I encourage you to experiment with varieties you've never tried or haven't had in a while. 

I believe you'll be in for a pleasant surprise.

Ingredients:  6 Servings
1 pound spinach, kale, chard, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2 teaspoons curry powder
1 cup finely chopped tomatoes (fresh or canned)  
1 tablespoon first press olive oil
1 cup onion, finely diced
3/4 pound sweet potatoes, cubed
1/4 cup chopped fresh cilantro (optional)

Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.

2. In a small bowl, mix together garlic, curry powder, tomatoes.

3. Heat the olive oil in a skillet and sauté onion until it begins to brown. Add the spice-and-tomato mixture, mix well, and warm for a few minutes.

4. Add the sweet potatoes..

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 10 minute more, or until all ingredients are done.

7. Correct seasoning to taste.

Garnish each plate with the chopped fresh cilantro if desired

Your body will thank you with good health, stemming from good nutrition.

Also if you raise your family on green foods, they will eat them for a live time. 

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