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Mustard Greens, Curried with Kidney Beans
Nb persons: 4
Yield:
Preparation time: 15 Minutes
Total time:
Source:
| Cook Time: 15 Minutes Ready In: 30 Minutes "This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice." INGREDIENTS: | |
| 1 bunch | mustard greens |
| 1 tablespoon | ghee, (clarified butter) |
| 2 medium | shallots, chopped |
| 1 tablespoon | minced fresh ginger root |
| 1 pinch | red pepper flakes |
| 1 (15 ounce) can | kidney beans, drained and rinsed |
| 1 (15 ounce) can | tomato sauce |
| 2 teaspoons | curry powder |
| 1/2 cup | half and half |
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and
cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly
brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans,
tomato sauce, and curry powder. Stir in the half and half, and continue cooking until
heated through.
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