Cancer-Fighting Recipe: Coconut Curried Greens with Caramelized Onions
Kale, collards or any other of the variety of greens can be used in this recipe. The reason greens are considered a super food is that they are high in phytonutrients, antioxidants, have anti-inflammatory and anti-cancer properties. Remember though, there is no ONE super food. They all must be part of a balanced healthy diet.
Curry can contain a dozen or more different spices but a prominent one is turmeric – which gives it the yellow colow. Tumeric has curcumin in it which also has been studied for its cancer fighting properties in skin, breast, prostate and colon cancer.
1 onion – sliced thin
1 Tbs. olive oil
1 bunch collard greens or kale
1 can of chick peas (or beans of your choice)
1 5 to 8 oz. can of coconut milk
1 Tbs. curry (or more to taste)
Directions:
Slice onions thin. Add oil to a pan and heat over medium heat. Once oil is hot, add collards. Begin sautéing onions stirring frequently. If the pan starts smoking, turn heat down. Continue to sauté until browning begins then turn down the heat to allow them to brown more (this is the caramelizing process and can take 10 to 20 minutes).
While the onions are cooking (don’t forget to stir them), rinse greens in a sink half filled with water. Remove the stems. Pat dry and layer the greens in a stack. Roll them like a cigar and then slice thin. Add greens to onions and sauté for 2 minutes.
Rinse the beans in a strainer. In a separate bowl, add curry powder to coconut milk and whisk together. Pour over the greens/onion mixture, add the rinsed beans and turn down heat to a simmer. Allow to simmer for 10 minutes or until greens are tender.
Other greens such as kale or spinach may be substituted with an adjustment in the cooking time as needed.
This can be served over rice or noodles of your choice.
Curry can contain a dozen or more different spices but a prominent one is turmeric – which gives it the yellow colow. Tumeric has curcumin in it which also has been studied for its cancer fighting properties in skin, breast, prostate and colon cancer.
Coconut Curried Greens with Caramelized Onions
Ingredients:1 onion – sliced thin
1 Tbs. olive oil
1 bunch collard greens or kale
1 can of chick peas (or beans of your choice)
1 5 to 8 oz. can of coconut milk
1 Tbs. curry (or more to taste)
Directions:
Slice onions thin. Add oil to a pan and heat over medium heat. Once oil is hot, add collards. Begin sautéing onions stirring frequently. If the pan starts smoking, turn heat down. Continue to sauté until browning begins then turn down the heat to allow them to brown more (this is the caramelizing process and can take 10 to 20 minutes).
While the onions are cooking (don’t forget to stir them), rinse greens in a sink half filled with water. Remove the stems. Pat dry and layer the greens in a stack. Roll them like a cigar and then slice thin. Add greens to onions and sauté for 2 minutes.
Rinse the beans in a strainer. In a separate bowl, add curry powder to coconut milk and whisk together. Pour over the greens/onion mixture, add the rinsed beans and turn down heat to a simmer. Allow to simmer for 10 minutes or until greens are tender.
Other greens such as kale or spinach may be substituted with an adjustment in the cooking time as needed.
This can be served over rice or noodles of your choice.
Categories:
nutrition
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