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creamed curried baby greens

Creamed Curried Baby Greens

This is a great example of creating your own edible tools in the kitchen in the form of a spice blend to leverage your effort towards future meals. I'll put this up against anything I've ever had as a side in a restaurant. It makes an appearance at our breakfast table at least once a week.
Course Breakfast, Side Dish
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 1/2 pounds baby deep greens blend (I get these from Costco. The bag is 1.5 lbs.)
  • 2 tbsp Madras-Style Mild Curry Powder (See recipe notes)
  • 2 ounces sour cream
  • 2 tablespoons cooking oil (Anything but butter is ok here)


  1. Heat the oil just briefly in a tall sided pot over high heat and add the greens. You may have to wait a minute until they start to soften to fit all of them in the pot.
  2. When the greens are about half glossy and broken down, add the curry powder. Stir to combine the greens, residual oil, and curry powder.
  3. Cook until the greens are completely broken down and glossy, but still bright green. Remove the pot from the heat and add the sour cream.
  4. Stir everything together, allowing the flavors to meld. The sour cream will warm and thin slightly. By this point, a wonderful yellow color will permeate the dish. Remove the greens from the pot to a serving bowl to halt their cooking. Serve.

Recipe Notes

You can certainly use any store bought curry blend you like, but the one I use myself is my own Madras-Style Mild Curry Powder.

It's very important to have everything set up and pre-measured for yourself before the greens hit the pot. We are not cooking them to death like is usually the case, and things will move fast.

Don't add salt to this until you are ready to serve it, as it will make the greens weep and get watery. The sour cream makes things just thin enough and the salt will take it overboard if the greens sit in it.