Curried Mustard Greens with Kidney Beans

Ingredients

• 15 ounce kidney beans drained and rinsed canned
• 15 ounce tomato sauce canned
• 2 teaspoons curry powder 
• 1 tablespoon ginger root fresh minced
• 1 tablespoon ghee clarified butter
• 0.5 cup half and half 
• 1 bunch mustard greens 
• 1 pinch pepper flakes red
• 2 medium shallots chopped

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Place greens in the pot, cover, and cook 7 minutes, or just until tender.
3. Drain, and rinse under cold water.
4. 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.
5. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.