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Curried Kale

Maggie Stopera

  • 1 - 1lb. Natures Greens, Kale or Mustard Greens*
  • 2 Tablespoons olive oil

  • 1 medium onion-chopped

  • 1 15 oz. can kidney beans or Garbanzo Beans

  • 1 15 oz. can diced tomatoes

  • 1/2 teaspoon ginger powder

  • 1/2 teaspoon curry

  • ½ teaspoon red pepper flakes

  • Bring stockpot of lightly salted water to boil. Place greens in pot, cover, and cook for 5-7 minutes. Drain and set aside.

In sauté pan, on medium high heat add olive oil and onions. Sauté for 3-5 minutes. Add greens, kidney beans, tomato sauce and spices. Stir and heat until greens mixture is heated through. I you like, just before serving dash with Sriracha Sauce. Serve hot.
*May blend with other greens such as turnip, kale or collard to equal 16 ounces.

Serves 4-6 

In a medium skillet, cook the butter over moderate heat, stirring, until golden brown and nutty smelling, about 5 minutes. Crack the eggs into the pan and cook until the whites are just set and the yolks are runny, about 3 minutes. Season with salt and pepper. Slide the eggs on top of the Curried Kale and Beans, breaking up the eggs to distribute them evenly. Serve hot.