1 bunch mustard greens

1 tbsp butter

2 medium shallots, chopped

1 tbsp 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 tsp curry powder

½ cup half and half

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. Heat the butter 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.

Leave a Comment

Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Name*:
Your Email*:
Link (URL):
Comment Text*:

Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

 
Type Response:

Check this box to receive updates by email when
new comments are added to this item.