Recipe Summary:
Preparation Time: 30 minutes
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

• 2 medium sweet potatoes peeled and sliced thin
• 1 medium onion cut in half and sliced thin
• 2 medium cloves garlic, sliced
• 1/2 cup + 1 Tbsp low-sodium chicken or low-sodium vegetable broth
• 1/2 tsp curry powder
• 1/4 tsp turmeric
• 2 cups chopped and rinsed mustard greens
• 1 15 oz can sodium free diced tomatoes
• 1 15 oz can garbanzo beans, drained
• 2 Tbsp extra virgin olive oil
• Salt and white pepper to taste

Step by Step:

• Steam peeled and sliced sweet potatoes for approximately 5 – 8 minutes.
• While steaming potatoes, slice onion and garlic.
• Heat 1 Tbsp broth in 12 inch skillet. Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent.
• Add garlic, curry powder, turmeric, and mustard greens.
• Cook, stirring occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
• Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes, add a little more broth.
• Serve mustard greens with mashed sweet potatoes.

Yield: 4 servings.

Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.