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You are here: Home / beef / Greens in Kheema

Greens in Kheema

November 1, 2012 By Laura 5 Comments

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Greens hidden in Indian ground beef kheema

I’ve mentioned before that I am continually waging a war to get my entire family–myself included–to like cooked greens. There have been a few successes, but more thumbs down than up. Recently I got quite excited about a wonderful looking recipe using Christmas Lima beans and greens. John and I liked it ok, but the kids hated it. In the meantime, the recipe had only used about half of the pile of greens (in this case, Swiss chard and mustard greens, I think, maybe some kale). I hated the idea of all that produce going bad so I got to thinking.

I remembered that wonderful Kheema with Springtime Greens I had made several years back, that we all adored. That had a lot of greens, many more than the large pile on my counter currently. So what if I chopped the greens down and threw them into kheema. Any kheema.

Cilantro in Indian kheema (ground meat curry)

Well I have done it twice since having that revelation and both times it has been a stunning success. With any green except beet greens, which taste like beets, which I do not care for. One of the keys is to throw in a good handful of cilantro with the greens, as much as a cup, chopped. As far as the actual greens go, the sky is the limit. Frozen spinach works well. My favorite is mustard greens, but kale has been fantastic as well as Swiss chard. My kids literally never even noticed. Alex did not pick a single green out of the mix! I chop the greens well, and then add them early enough that they almost melt into the ground meat mixture of the kheema.

Sautéing whole spices, curry leaves and onions for Indian dish

I have shared  enough kheemas with you that instead of sharing another (no doubt similar in some fashion) one with you again, I am just going to link to my kheema page. Just be sure to add your greens with enough time to cook down into the sauce/ground meat, as I mentioned above.

I did manage–for once–to get a shot of what your onions should look like when sautéing them for Indian dishes. The before shot is above, and the after shot below (the onions and ginger have been added at this point, but no ground spices yet):

Caramelized onions for Indian curry

Hope that helps in your curry making endeavors–and in getting more greens into your diet. I also hope that everyone on the east coast is staying dry and that everyone everywhere affected by Sandy is staying warm (wow but Sandy brought some cold with it!).

Greek yogurt on Indian kheema curry with greens

 

Filed Under: beef, curry, greens, ground beef, Indian recipes, keema/kheema, spinach Tagged With: beef, cilantro, curry, greens, ground beef, ground turkey, Indian, kale, keema, kheema, mustard greens, spinach, Swiss chard

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Comments

  1. Joanne says

    November 1, 2012 at 6:38 am

    I am such a HUGE fan of greens that I can’t imagine not liking them but throwing them into a dish that is already a favorite is a great idea!

    Reply
  2. Matt mmWine Horbund says

    November 1, 2012 at 10:17 am

    Though I typically stick to spinach, I love greens! I admit to eating them for breakfast, in my green smootie!

    I have never had Kheema, but I’m putting this on my “Food To Make” list!

    Thanks
    Matt

    Reply
  3. Cut `n Clean Greens says

    November 3, 2012 at 11:37 am

    Love this! How simple, nutritious and perfectly easy! You are inspiring us.

    We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut `n Clean Greens
    https://www.facebook.com/Cut.n.Clean.Greens

    Reply
  4. Rinku Bhattacharya says

    November 4, 2012 at 12:45 pm

    This makes a lot of sense, since greens work well with chicken.

    Reply
  5. Rinku Bhattacharya says

    November 4, 2012 at 12:43 pm

    This looks really interesting! We use greens a lot, so I am constantly looking for new recipes.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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