curried collard greens with beans

For lunch today we made curried greens with beans.  It's based off this recipe, which I guess is based off a recipe for mustard greens with bacon.

http://allrecipes.com/recipe/curried-mustard-greens-with-kidney-beans

We get half & half at food giveaways and are like, "What do we do with this stuff?" other than make instant mashed potatoes with it.  So I looked up half & half recipes, I think, or somehow came across the above recipe, which I amended a lot.

lots of collard greens Ming picked fresh from the backyard
ginger
garlic
onion
curry powder
can of tomato sauce
can of white kidney beans, drained
half & half
canola oil

Slice the collard greens into ribbons.  Saute them in some canola oil until they're cooked.  Then add the onion, garlic, and ginger.  Saute until they're cooked too.  (Maybe they should have gone in the other way around--oh well, still worked out great.)  Add the curry powder and tomato sauce and beans.  Mix.  Turn off the heat and add some half & half.  I guessed at half a cup and added more until the color looked good.

The tomato sauce is salty, but I did add some salt to my food on my plate.  And we had a little leftover plain white rice in the fridge, so I heated that up and we ate it over rice. 

And it was so good!  We kept saying how it was so good while we ate it.  And I said I would eat it once a week.  Collard greens and beans are really delicious for us.  The half & half makes the whole dish creamy.  Can substitute vegan creamer for the half & half, low sugar version.