Curried Beans and Greens
Heres a hearty one-dish meal thats high in calcium to help prevent cold-weather muscle cramps and rich with warming spices to boost circulation. Small, reddish-brown adzuki beans have a sweet flavor and are popular in Japanese cooking. They have a higher protein content than other beans and are easier to digest.
- Soak beans overnight in enough cold water to cover by at least 2 inches. Drain, rinse beans well and combine in large soup pot with 4 cups water. Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour.
- Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add greens to skillet. Sprinkle with 2 tablespoons water. Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes. Remove from heat.
- Drain beans and transfer to serving dish. Add curry powder and stir will. Reheat greens if necessary, then add to beans and toss to mix. Season with salt and pepper.