Wednesday, November 17, 2010

Curried Mustard Greens with Kidney Beans

Thank you to Jeff, our warehouse manager, and his family for sharing another one of their favorites with us!

Curried Mustard Greens with Kidney Beans
1 bunch mustard greens
1 tablespoon olive oil
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
½ cup coconut milk

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 oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk, and continue cooking until heated through. Serve over rice.

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