Directions:
- 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.
- 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, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.95 Kcal (552 kJ) | ||
| Calories from fat | 68.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 12% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 7% | |
| Sodium | 165.45mg | 7% | |
| Potassium | 286.56mg | 6% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.39 Kcal (517 kJ) | ||
| Calories from fat | 63.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 12% | |
|---|---|---|---|
| Cholesterol | 19.32mg | 7% | |
| Sodium | 154.72mg | 7% | |
| Potassium | 267.97mg | 6% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 4.85g | 21% | |
| Dietary Fiber | 2.58g | 11% | |
| Protein | 3.19g | 7% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 59.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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