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.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 1 bunch mustard greens

  • 1 tablespoon ghee (clarified butter)

  • 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 half and half


  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 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.

Nutrition Facts (per serving)

223 Calories
8g Fat
32g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 223
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 19mg 6%
Sodium 810mg 35%
Total Carbohydrate 32g 12%
Dietary Fiber 11g 39%
Total Sugars 5g
Protein 11g
Vitamin C 59mg 294%
Calcium 164mg 13%
Iron 4mg 23%
Potassium 743mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.