2 bunches greens, such as collards, mustard, spinach or kale, chopped
1 tablespoon curry powder
Salt to taste
Saute onions, garlic and ginger in oil until soft. Add tomatoes and cook while stirring, until soft. Stir in greens and mix well. Add salt and tomato paste and cook while stirring on medium heat for about five minutes. Stir in curry powder.
Cook covered, stirring occasionally, until tender. Add a cup of water if it looks too dry, otherwise, cook in its own juices approximately twenty minutes, ten minutes if using spinach.