At least two big bunches of hearty greens, shredded like slaw
2-4 Tablespoons butter or coconut oil, or other oil of your choice
1 onion, diced
Big can of tomatoes, diced, or however you like
2 Tablespoons Curry
If you don’t have pre-made, you can make your own using cumin, coriander, tumeric, mustard seeds and maybe even a sprinkle of cinnamon. Be bold! Curry is an art, not a science.
Heat the butter in a pan on medium-high heat. When it’s foaming, add the diced onion. Sprinkle with salt and stir often till the onions are sweated and turning slightly brown.
Add the hearty greens and the curry. Cook till fragrant, about two minutes.
Add the can of tomatoes and bring to boil.
Reduce heat to low and cook, covered, for 30 minutes. (In an Instant Pot, cook on high pressure for 7 minutes.)
Serve with meat and/or over rice, or eat in a bowl while it’s still warm. Delicious!