Melo's Curried Collards, Mushrooms, and Beans

I'm beginning to trust Melodie's touch with taste nearly as much as I do Emeril! These are the best greens I've ever tasted, and vegetarian to boot. Once again, her website is Melomeals, and I have found 4-5 favs already. Will be trying more of her recipes, for sure.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 1/2 cup servings

Ingredients

• 1  teaspoon coconut oil
• 1  medium onion, chopped
• 5  garlic cloves, chopped
• 1  tablespoon fresh ginger, finely minced
• 1  pinch fresh nutmeg
• 1  tablespoon curry powder, of choice
• 1  pinch cinnamon
• 1  cup  cooked black-eyed peas
• 3  cups  raw  collard greens or 3  cups chard leaves or 3  cups kale
• 1⁄2 cup cremini mushroom
• 1  pinch fresh thyme
• 1⁄2 cup salsa
• 1⁄2-1  cup water, if needed
•  soy sauce
•  black pepper

Directions

1. 1.Heat a cast iron or large skillet to medium; saute the onion, garlic ginger, nutmeg, curry powder and cinnamon along with a hefty pinch of salt for 5 minutes or so.
2. 2.Add the legumes, greens mushrooms and fresh thyme along with the salsa and 1/2 cup water.
3. 3.Cover and bring to a strong simmer for 15 minutes, stirring occasionally.
4. 4.If needed, add more water. Taste and adjust seasoning and enjoy.