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, rinse, remove stems and chop
1 15oz can organic diced tomatoes (or use fresh tomatoes)
1 15oz can organic garbanzo beans, drained
3 TBS extra virgin olive oil
Sea salt and white pepper to taste
Bring water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes in fairly thin slices so they will steam quickly, 5-10 minutes.
Slice onion and garlic.
Heat 1 TBS broth in 12inch skillet.
Healthy 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.
Cook stirring occasionally until mustard greens are wilted, about 5 minutes.
Add garbanzo beans, diced tomatoes, salt and pepper.
Cook for another 5 minutes.
Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth.
Serve mustard greens with mashed sweet potatoes.