Curried Mustard Greens with Pinto Beans
1 bunch mustard greens 1 tablespoon ghee (clarified butter) 2 medium shallots - chopped 1 tablespoon minced fresh ginger root 1 pinch red pepper flakes	1 - 15 ounce can - pinto beans drained and rinse 1 - 15 ounce can - tomato sauce 2 teaspoons curry powder 1/2 cup half and half
(1) Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water. (We cook these for only 3 minutes) (2) Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, pinto beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.