Vegetarian Southern Greens

Vivek grew up in Louisiana, and the Southern culture there is so fascinating!  One major side dish that is made all over the South is greens.  This could include mustard greens, collard greens, spinach, or kale cooked with bacon and different spices.  I wanted to see what a vegetarian version of this dish would taste like, especially since I had some mustard greens leftover from last week's CSA.  So, I made a curried mustard greens with kidney beans dish that I served over rice, and it was very tasty!  I added some Sriracha sauce on top to give it a little more kick, but it tasted really yummy by itself as well.  And it is quite healthy with the protein from the beans and the vitamins from the mustard greens.

Recipe for Vegetarian Southern Greens

INGREDIENTS
1 bunch mustard greens
1 tbsp butter
1 medium onion, chopped
1 tbsp minced fresh ginger root
1/4 tsp cayenne pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 tsp curry powder
1/2 cup nonfat plain Greek yogurt

INSTRUCTIONS
1. Bring a large pot of lightly salted water to a boil.  Place greens in the pot, cover, and cook for about 7 minutes, or just until tender.  Drain and rinse under cold water.

2. Heat the butter in a skillet over medium heat.  Add onions and cook until lightly brown.  Stir in ginger, cayenne, kidney beans, tomato sauce, curry powder, and greens and cook for about 20 minutes, stirring occasionally.

3. Stir in the yogurt and mix well.  Cook for about 5 minutes.  Serve over rice or as a side dish.