Curried Mustard Greens with Kidney Beans

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1 pound mustard greens, chopped
• 2 cups cooked kidney beans
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, ginger, mustard, cardamom, cinnamon, black pepper, cloves, and cayenne. Cook for 1 minute.
4. Add the vegetable broth and mustard greens. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
5. Add the kidney beans and season with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot with steamed rice or naan.

Interesting Facts

• Mustard greens are an excellent source of vitamin A, vitamin C, and iron.
• Kidney beans are a good source of protein, fiber, and several vitamins and minerals.
• The spices used in this dish are commonly used in Indian cooking and provide a unique flavor to the dish.