If you need to thin potatoes more you can add a little broth. Mash sweet potatoes with olive oil, salt and pepper. Add garbanzo beans, diced tomatoes, salt and pepper. Stir occasionally until mustard greens are wilted, about 5 minutes. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir frequently and cook until translucent. Sauté onion in broth over medium heat for about 4-5 minutes. While steaming potatoes, slice onion and garlic. Peel and slice sweet potatoes into ½” slices so they will steam quickly (5-10 minutes). 2 cups or 1, 15 oz can garbanzo beans, drainedīring 2″ of water to a boil in a steamer with a tight fitting lid.1 bunch mustard greens, stems removed, chopped.1 TBS + 1/4 cup chicken or vegetable broth.Punch Recipes Mocktail Recipes Drink Themes. Shot Recipes Vodka Shot Recipes Drink Recipes. 1 medium onion, cut in half and sliced thin Cocktails by Ingredient Gin & Tonic Alternative Cocktails Shot Recipes.2 medium sweet potatoes, peeled and sliced thin.RECIPE: Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes from RecipeLand(serves 4) If you wash the leaves before storing, be sure to shake off excess moisture and store them in a resealable plastic bag lined with a paper towel or tea towel. STORAGE: Store unwashed ruby streaks mustard greens in a plastic bag in your refrigerator for up to a week.
Rinse mustard greens under cold running water and cut into 1/2″ slices for quick and even cooking. To get the most health benefits from mustard greens, let them sit after cutting for a minimum of 5 minutes before cooking. Some people also eat it for its presumed cancer prevention properties. These greens have a cholesterol-lowering ability that is second only to steamed collard greens and steamed kale. Purple mustard is a common salad green, pot herb, and braising and pickling green in a variety of cuisines from Asia to Europe to South America. Ruby streaks mustard greens elicit a savory, spicy and nuanced peppery flavor. Ruby Streaks is a variety of purple mustard greens with succulent, tender leaves and crisp, crunchy stems.
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