Mustard greens or other greens, kidney beans or other beans…All tasty variations.This is good over rice or other cooked grain, pasta, over toasted bread; or add 3 or 4 cups broth and make into a soup…
2 T butter or oil
1 c onion, chopped
1 – 2 cloves garlic, minced
1 T peeled, minced fresh ginger root, or 1/4 t powdered ginger
1/8 – 1/4 red pepper flakes, or to taste
1 bunch mustard greens, stemmed, if large, chopped
2 c cooked, drained red kidney beans
2 c tomato sauce
2 t curry powder, or to taste
1/2 c cream, half-and-half, yogurt, sour cream
1. Melt butter or heat oil in a large skillet. Cook onion for about 8 minutes. Add garlic, ginger, and red pepper flakes and cook another couple of minutes. Add greens, in batches if necessary, and cook until wilted. Stir in beans, tomato sauce, and curry powder. Bring to a simmer and simmer until greens are tender or to your preference.
2. Stir in cream and continue cooking until heated through.