1 bunch Swiss Chard, spinach, Han Tsai Tai etc.
1 T butter
2 chopped shallots (or a small onion)
1 T minced ginger
pinch red pepper flakes
15 oz can red kidney beans
15 oz can tomato sauce
palmful curry powder
1/2 can coconut milk
Boil the greens until tender (about 7 minutes). Drain and rinse with cold water.
Heat the butter over medium high heat, cook the shallots until lightly browned. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk, and continue cooking until heated through.
The sauce very closely replicates the sauce from our favorite mushroom dish at Chandni in Santa Monica. So I think you could change this up by skipping the greens and doubling the butter so that after you cook the shallots you could brown a ton of mushrooms, let's say, a pound. Then everything else the same. No, skip the beans. So no beans and no greens. It'll be delish.