Curried Collard Greens & Kidney Beans

Ingredients

  • 1 large bunch collard greens, cleaned well & chopped
  • 2 tablespooons oil
  • 1 large onion, halved & sliced
  • 3 cloves garlic, minced
  • 1 1-inch piece ginger, peeled & minced
  • 1 serrano pepper, seeded & minced
  • 1 15.5-ounce can kidney beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground tumeric
  • 1/4 teaspoon ground cayenne pepper
  • Juice of 1/2 lemon

Preparation

1. Bring a pot of salted water to a boil & add collard greens, cook till tender (roughly 8 minutes)
2. Drain greens
3. Heat oil in a skillet over medium heat, add onions and cook until they start to brown
4. Add garlic, ginger & serrano peppers then saute for 1 minute more
5. Add drained greens, drained kidney beans and all the spices
6. Cook until beans are heated through
7. Stir in the fresh lemon juice and serve