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Curried Mustard Greens with Kidney Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.267
Energy (kCal)97.8
Carbohydrates (g)14.6097
Total fats (g)1.9847
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water. | 2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mustard green 1 bunch - - - -
    ghee 1 tablespoon - - - -
    shallot 2 chopped - - - -
    ginger root 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    red pepper flake 1 pinch - - - -
    kidney bean 1 can drained rinsed 80.0 11.3103 11.5862 1.3793
    tomato sauce 1 can - - - -
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    half 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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