Sautéed Snapper with Curried Greens
The greens become wonderfully silky and aromatic once stirred into a fragrant broth of coconut milk, curry powder, garlic, and fresh ginger. Since the greens are already cooked, they only need to be warmed through in the sauce. If you haven't made a batch of greens, stir in fresh spinach until wilted. Top with any mild, firm white fish, chicken, or shrimp.
This Story Originally Appeared On cookinglight.com
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Credit:
Greg DuPree; Styling: Lindsey Lower
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
360 calories; fat 15.4g; saturated fat 6g; mono fat 5.2g; poly fat 3g; protein 40g; carbohydrates 17g; fiber 5g; cholesterol 63mg; iron 2mg; sodium 566mg; calcium 267mg; sugars 4g; added sugar 2g.