This recipe calls for a mix of fresh kale and frozen spinach because that’s what I had on hand when I came up with this. You can use any green, fresh or frozen. If you want to make it really easy on yourself, just use a 24-ounce bag of frozen chopped spinach. You just want to have 2 cups of chopped, cooked, and drained greens to cook with the remaining ingredients.
2 Tablespoons olive oil
1 pound fresh kale, washed and drained
2 cups frozen chopped spinach, thawed
1 medium onion, quartered
1 clove of garlic
1-inch piece of ginger, peeled
1/2 cup plain yogurt
2 teaspoons curry powder
1 teaspoon cumin
3/4 cup heavy cream
Heat 1 Tablespoon olive oil in a large skillet or saute pan. Add kale and cook, tossing continuously, until wilted, approximately 5 minutes. Remove kale and place in a food processor. Pulse until finely chopped. Combine with spinach in a fine mesh strainer or in a kitchen towel and press or squeeze all of the liquid out. You should have 2 cups of finely chopped cooked greens.
Wash food processor and then put onion, garlic and ginger in processor. Pulse until finely chopped. Heat 1 Tablespoon olive oil over medium high heat in a clean large skillet or saute pan. Add onion mixture and saute until soft, approximately 5 minutes.
Meanwhile in a small bowl combine yogurt, cream, curry powder and cumin. Mix until smooth.
Add greens to the pan and stir until completely incorporated with the onion mixture. Turn heat to medium low and add yogurt mixture; stir until combined and warmed through, approximately 10 minutes. Serve with rice.