• 16 ounces Palmetto Gardens® Mustard Greens*
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeno, finely chopped
  • 15 ounces kidney beans
  • 15 ounces diced tomatoes
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon curry
  • Optional: 4 eggs (1 per serving)
  • 1/2 tablespoon butter

Bring stockpot of lightly salted water to boil. Place greens in pot, cover, and cook for 5-7 minutes. Drain and set aside.   In sauté pan, on medium high add olive oil, garlic, spices and onions. Sauté for 3-5 minutes. Add greens, kidney beans, tomatoes and jalapeno. Stir until greens mixture is heated through. Serve hot.   Optional with eggs, 1 for each serving: In a medium skillet, heat the butter over medium until melted and starting to brown. Crack the eggs into the pan and cook until the whites are just set and the yolks are runny, about 3 minutes. Season with salt and pepper. Divide curried greens and beans into individual bowls. Slide the eggs on top of each portion. Serve hot. *May blend with other greens such as turnip, kale or collard to equal 16 ounces.