Coconut Kale Cumin Kidney Bean Curry

Ingredients

• 14 ozCanned Kidney Beans
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspVegetable Oil
• 6 ozCollard Greens
• 2 cupsCoconut Milk Beverage
• 8 ozKale
• 1 tspTurmeric
• 1 tspCumin
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion, mince the Garlic, cut the Collard Greens into bite-size pieces, and prepare the Coconut Milk Beverage, Kale, Turmeric, Cumin.
2. Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Collard Greens for 5 minutes, then add the Coconut Milk Beverage, Kale, Turmeric, Cumin and Table Salt.
3. Stir in the Canned Kidney Beans and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Canned Kidney Beans.