Mustard Greens With Chick Peas and Curry - Recipe - Stoneledge Farm - Leeds, NY

Ingredients

• 2 tbsp melted butter, ghee or vegetable oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• ½ tsp ground cumin
• 1 large bunch mustard greens or kohlrabi leaves (about 12 ounces or 2 CSA shares), washed trimmed and chopped
• 1 tbsp mild curry powder
• ½ tsp ground ginger
• ½ tsp ground coriander
• ½ tsp ground red pepper
• ¼ cup vegetable or chicken stock
• One 15-ounce can chickpeas, drained and rinsed
• One 14-ounce can diced tomatoes, with juice
• ½ tsp salt