Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

Preparation Time: 30 minutes

Servings: 4

Ingredients:
2 medium sweet potatoes, peeled and sliced thin
1 medium onion, cut in half and sliced thin
2 medium cloves garlic, sliced
½ cup + 1 tablespoon low-sodium chicken or low-sodium vegetable broth
½ teaspoon curry powder
¼ teaspoon turmeric
2 cups chopped and rinsed mustard greens
1 15 oz can sodium-free diced tomatoes
1 15 oz can garbanzo beans, drained
2 tablespoons extra virgin olive oil
Salt and white pepper to taste

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



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