Beet Greens and Kale Curry

This curry dish combines the earthy flavors of beet greens and hearty lacinato kale, with warming spices like ginger and turmeric, and the brightness of lemon. It's a perfect vegetarian meal that can be served over rice or with crusty bread.

Ingredients

• 1 large bunch beet greens, stems removed and leaves chopped
• 1 large bunch lacinato kale, stems removed and leaves chopped
• 2 large carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes (optional)
• 1 lemon, juiced
• Salt and pepper, to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, and cook until the onions are translucent, about 5 minutes.
2. Add the grated ginger, turmeric, coriander, cumin, mustard seeds, and red pepper flakes (if using), and sauté for another 2 minutes until fragrant.
3. Add the diced potatoes and carrots, and stir to combine with the spices and onions.
4. Add enough water to cover the potatoes and carrots and bring to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender.
5. Add the chopped beet greens and kale to the pot, along with the lemon juice and salt and pepper to taste.
6. Stir everything together and continue to cook over low heat until the greens have wilted, about 5-7 minutes, stirring occasionally.
7. Serve the curry hot over rice or with crusty bread.

This curry has a warm and earthy flavor, with a slight tang from the lemon. The dish is packed with nutrients and fiber from the greens, potatoes, and carrots and is easy to make overall. Enjoy!