Curry Anise Veggie Bean Melody |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A spicy nip, an earthy sweet, a flash of salt, a bitter green, and a veil of something exotic choreograph a dance across the taste buds coming together in harmony with flashing solos of flavor woven throughout. I don't know how this symphony of flavor happened, but it just came together magically. It is light yet filling enough to make a meal of it. I added Love, Joy, Happiness and Delight when I prepped and cooked it and it came out wonderfully! My family unanimously scored this one a keeper! Hope you enjoy. Ingredients:
1 onion, chopped |
1 japanese yam, peeled and cubed 1/2-inch |
3 -4 tablespoons olive oil |
1 (16 ounce) can large butter beans |
6 collard greens, chopped with stalks diced |
1 tablespoon curry powder |
1 teaspoon anise seed |
1/4 cup water |
Directions:
1. Remove stalks from collards and dice into 1/4 pieces.
2. Place onion, yam, and collard stalks in large skillet
3. Add olive oil and stir fry until soft, about 8 - 10 minutes.
4. Add the full can of butter beans including liquid.
5. Stir in the curry and anise seed and cook 2 minutes.
6. Add the chopped collard leaves and water.
7. Gently stir and turn until collards have wilted, about 4- 6 minutes.
8. Serve over rice or as a side dish.
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