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Recipe of the Month
mustard greens with sweet potatoes

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

An easy to prepare, meat-free dish!


  • 2 medium sweet potatoes, peeled and sliced thin
  • 1 medium onion, cut in half and sliced thin
  • 3 medium cloves garlic, sliced
  • 1 TBS + 1/4 cup chicken or vegetable broth
  • 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1 bunch mustard greens, stems removed, chopped
  • 1 15 oz can diced tomatoes
  • 2 cups or 1 15 oz can garbanzo beans, drained
  • 3 TBS extra virgin olive oil
  • salt and white pepper to taste


1. Bring water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes into ½" slices so they will steam quickly (7 minutes).

 2. While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Sauté onion in broth over medium heat for about 4-5 minutes, stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.

 3. Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more, add a little broth.

 4. Serve mustard greens alongside mashed sweet potatoes and enjoy!

Makes 4 servings