Curried Mustard Greens with Kidney Beans 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.
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.Advertisement
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.
Per Serving: 223 calories; protein 10.6g; carbohydrates 31.7g; fat 7.6g; cholesterol 19.4mg; sodium 810mg.