A few days ago, I was at the supermarket and found myself in front of a bunch of fresh bitter greens. They weren’t on my mind, but you know when a vegetable ‘calls’ to you from the shelf? I looked at them and thought: okay, today I’m cooking you. 😅 Next to them were crunchy and colorful carrots, and in an instant, I got the idea to prepare this recipe with bitter greens and curry carrots, a quick and tasty side dish perfect for giving a different touch to the everyday table.
The bitter greens have that slightly bold flavor I love, especially when I can balance it with something sweeter. The carrots, cut into thin strips, do just that: they sweeten the dish and make it more harmonious. And then comes the curry, dissolved in milk, transforming everything into a fragrant and enveloping cream. It’s an easy and light recipe, ideal when you want to cook vegetables in a skillet in a slightly different way than usual.
The nice thing is that it’s really prepared in a few minutes: just a brief blanching, a skillet with oil and butter, and that spiced sauce that ties everything together. The result is a colorful, aromatic, and surprisingly versatile dish. You can serve it as a side dish or enrich it with chickpeas or tofu to transform it into a main dish.
If you are looking for a simple yet original idea, this recipe with bitter greens and curry carrots is perfect: it starts from a flash of inspiration at the supermarket and ends up becoming one of those dishes you happily remake.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
BITTER GREENS AND CURRY CARROTS
- 1 bunch bitter greens
- 5 carrots
- 3.4 oz milk
- 1 tablespoon curry
- 1 knob butter
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste mixed seeds (sunflower, pumpkin, sesame, etc.)
Tools
BITTER GREENS AND CURRY CARROTS
- 1 Skillet non-stick skillet
- 1 Cutting Board cutting board
- 1 Peeler peeler
Steps
Preparing the bitter greens and curry carrots is very simple. Clean the bitter greens and carrots.
Cut them both into thin strips so they cook evenly and remain pleasant to bite.
Bring a pot of salted water to a boil and blanch them for a few minutes, just enough to soften them without letting them disintegrate.
Drain well.
In a wide skillet, heat oil and butter and add the vegetables, letting them gain flavor over high heat for 3–4 minutes.
In a glass, dissolve the curry in warm milk (just heat it slightly).
Pour the mixture into the skillet and stir, allowing the milk to reduce and coat the vegetables with a thin, fragrant cream.
Transfer to a plate and finish with a generous handful of mixed seeds for crunchiness.
✨Tips
Uniform Cut Thin and regular strips help the vegetables cook evenly and maintain a pleasant texture. Also, they look much more harmonious in photos.
Brief Blanching Don’t overcook them in water: the bitter greens should remain slightly crunchy, while the carrots retain their natural sweetness.
Curry Dissolved in Milk This step creates a light cream that coats the vegetables without overpowering their flavor. If you want a more intense taste, slightly increase the curry dose.
Butter + Oil The combination adds flavor and results in a more even browning. If you prefer a lighter version, you can use only extra virgin olive oil.
Toasted Seeds Toasting them for a minute in a pan makes them more aromatic and adds irresistible crunchiness. Perfect also for adding movement to the final shot.
Variations You can add chickpeas to transform the dish into a light main course, or a spoonful of Greek yogurt at serving time for a fresh note.
FAQ (Frequently Asked Questions)
Can I substitute the milk in the curry cream?
Yes, you can use plant-based beverages like coconut, almond, or oat milk. Coconut milk makes the dish creamier and more aromatic.
Do I have to blanch the bitter greens?
It’s recommended: brief blanching softens the bitterness and makes the texture more pleasant. If you skip directly to the skillet, they will remain more intense and slightly fibrous.
Can I prepare the dish in advance?
Yes, you can cook the vegetables in advance and sauté them with the curry cream just before serving. This way, they’ll remain more fragrant.
What type of curry is best to use?
A mild or medium curry is perfect for balancing the bitterness of the greens. If you love bolder flavors, you can choose a spicy curry.
Which seeds work best as a topping?
Sesame, pumpkin, and sunflower seeds are ideal. Toasting them for a minute in a pan makes them crispier and more aromatic.
Can I add a protein source to turn it into a main dish?
Sure: chickpeas, crispy tofu, or chicken strips go very well with it.
How can I make the dish creamier?
Add a tablespoon of Greek yogurt or a splash of coconut milk at the end of cooking.
