Curried Beans and Greens

• 1 cup adzuki beans, picked over and rinsed
• 1 Tbs. olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 2 lbs. fresh kale or Swiss chard, stemmed and torn into large pieces
• 2 tsp. curry powder
• Salt and freshly ground black pepper to taste

1. Soak beans overnight in enough cold water to cover by at least 2 inches.
2. Drain, rinse beans well and combine in large soup pot with 4 cups water.
3. Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour.
4. Meanwhile, in large, deep skillet, heat oil over medium heat.
5. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
6. Add greens to skillet.
7. Sprinkle with 2 tablespoons water.
8. Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes.
9. Remove from heat.
10. Drain beans and transfer to serving dish.
11. Add curry powder and stir will.
12. Reheat greens if necessary, then add to beans and toss to mix.
13. Season with salt and pepper.

adzuki beans, olive oil, yellow onion, garlic, fresh kale, curry powder, salt

Taken from www.vegetariantimes.com/recipe/curried-beans-and-greens/ (may not work)