Melo's Curried Collards, Mushrooms, and Beans

• 1 teaspoon coconut oil
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 1 tablespoon fresh ginger, finely minced
• 1 pinch fresh nutmeg
• 1 tablespoon curry powder, of choice
• 1 pinch cinnamon
• 1 cup cooked black-eyed peas
• 3 cups raw collard greens or 3 cups chard leaves or 3 cups kale
• 12 cup cremini mushroom
• 1 pinch fresh thyme
• 12 cup salsa
• 12-1 cup water, if needed
• soy sauce
• black pepper

1. 1.Heat a cast iron or large skillet to medium; saute the onion, garlic ginger, nutmeg, curry powder and cinnamon along with a hefty pinch of salt for 5 minutes or so.
2. 2.Add the legumes, greens mushrooms and fresh thyme along with the salsa and 1/2 cup water.
3. 3.Cover and bring to a strong simmer for 15 minutes, stirring occasionally.
4. 4.If needed, add more water.
5. Taste and adjust seasoning and enjoy.

coconut oil, onion, garlic, fresh ginger, fresh nutmeg, curry powder, cinnamon, peas, collard greens, cremini mushroom, thyme, salsa, water, soy sauce, black pepper

Taken from www.food.com/recipe/melos-curried-collards-mushrooms-and-beans-501708 (may not work)