Statesboro Market2Go - Rutabaga and Collard Green Curry
statesboromarket2go.locallygrown.net
Keywords
- locally grown
- locally grown food
- local food
- farmers market
- farmers markets
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Spoon
- Mixing bowl
- Colander
- Plate
Ingredients
- 1 cup Millet
- 1 tablespoon Avocado or other neutral oil
- 3 pounds Rutabaga (peeled and cut into 1½-inch chunks)
- 3 Shallots (thinly sliced)
- 1 Red pepper (sliced)
- 3 cloves Garlic (finely chopped)
- 2 tablespoons Red curry paste
- 2 13 ounce cans Light coconut milk
- 5 cups Roughly chopped collard greens (stems discarded, leaves)
- 1/2 teaspoon Kosher salt
- 2 tablespoons Creamy peanut butter
- 1/2 cup Roughly chopped basil leaves
- Chopped peanuts
- Lime wedges
- 2 teaspoons Ground cinnamon
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