Curried Greens Smashed Potatoes
Greens enveloped in a luscious Indian sauce couldn’t be a tastier topping for smashed potatoes. Of course, you can substitute sweet potato for the golden potato, if you prefer. A simple salad of chickpeas, cucumbers, and tomatoes is the perfect companion.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.
Ingredients
- 4 medium-large golden potatoes
- 5- to 6- ounce package mixed power greens see note or baby spinach
- 2 scallions sliced
- 1/4 cup chopped fresh cilantro
- 1 cup Indian simmer sauce your favorite variety
Instructions
- Scrub the potatoes and microwave until done. Start with 2 minutes per potato, then add time as needed. They should be fairly soft, but not collapsed.
- Meanwhile, rinse the greens and wilt down in a large skillet or stir-fry pan. Drain well. Return them to the pan and stir in simmer sauce. Be generous without drowning the greens. Cook briefly over medium heat until the mixture comes to a gentle simmer.
- Cut the cooked potatoes in half lengthwise and smash lightly with a large fork. Divide the greens among them and serve at once.
Notes
Notes
You’ll find power greens shelved near baby spinach and other packaged greens. If you can’t find it, use baby spinach. This dish will taste just as good!
You’ll find power greens shelved near baby spinach and other packaged greens. If you can’t find it, use baby spinach. This dish will taste just as good!