Chana Masala with Kale (or other greens)

1/2 large onion, chopped finely 

2 cans garbanzo beans, rinsed and drained 

1 can stewed tomatoes

3-4 cups kale (or whatever greens you have on hand - spinach, beet, mustard, etc.), chopped

1 cup coconut milk

2-3 TB garam masala 

1 TB yellow curry powder 

2 tsp cumin

1 tsp grated fresh ginger

salt

black pepper

red pepper flakes

paprika 

fresh lime

cilantro

In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.

Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.

Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.

Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.

In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.

Serve over basmati rice and garnished liberally with cilantro.