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Curry-Spiced Greens Skillet

A nutritious blend of greens and spices, perfect as a side or main dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine fusion
Servings 4

Ingredients
  

  • 1.0 tablespoon coconut oil
  • 1.0 piece onion, finely chopped
  • 2.0 cloves garlic, minced
  • 1.0 tablespoon fresh ginger, grated
  • 1.0 teaspoon curry powder
  • 0.5 teaspoon turmeric powder
  • 0.25 teaspoon cayenne pepper
  • 1.0 bunch kale, chopped
  • 1.0 bunch Swiss chard, chopped
  • 1.0 cup green beans, cut
  • 0.5 cup vegetable broth
  • None to taste salt
  • None to taste black pepper
  • 0.5 piece lemon, juiced

Instructions
 

  • Heat the coconut oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until softened and translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes or until fragrant.
  • Sprinkle in the curry powder, turmeric powder, and cayenne pepper. Stir well to coat the onions and garlic in the spices, cooking for about a minute until the spices become aromatic.
  • Add the chopped kale and Swiss chard to the skillet, stirring continuously until they start to wilt, about 2-3 minutes.
  • Incorporate the green beans, chickpeas, and vegetable broth into the mixture. Stir until evenly combined and bring the mixture to a gentle simmer.
  • Cover the skillet and let it cook for about 5-7 minutes, or until the greens and green beans are tender but still vibrant.
  • Season with salt, black pepper, and lemon juice, adjusting the flavors to your preference.
  • Remove from heat and transfer the skillet to a serving dish. If desired, sprinkle with toasted coconut flakes and sesame seeds before serving.
  • Serve warm as a nutritious side dish or over a bed of quinoa or rice for a filling main course.

Notes

Optional: toasted coconut flakes and sesame seeds for garnish.
Keyword curry, greens, skillet