New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Curried Mustard Greens with Kidney Beans


  • 1 bunch mustard greens cut into 1-2″ pieces.
  • 1 tablespoon olive oil
  • 1 sweet onion chopped.
  • 1 clove garlic minced.
  • 1 tablespoon minced fresh ginger root.
  • 1 teaspoon red pepper flakes
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz) can diced tomato
  • 2 teaspoons curry powder
  • 1 teaspoon salt, or to taste.
  • 1/2 cup half & half


  1. Heat oil in a medium cooking pot, then sauté onion until almost tender. Stir in garlic, ginger and red pepper.
  2. Add a bit of water or broth to the cooking pot (to prevent burning); bring heat down to low, toss in mustard greens, cover and steam a few minutes until only slightly wilted.
  3. Mix in kidney beans, diced tomato, curry powder and salt.
  4. Stir in half and half and continue cooking just until heated through.
  5. Serve with rice.