Gather your ingredients together.
Bring a large pot of lightly salted water to a boil.
Place greens in the pot, cover & cook 7 minutes, or just until tender.
Drain & rinse under cold water.
Heat the ghee in a skillet over med-high heat, and cook shallots until lightly brown.
Stir in ginger & season with red pepper.
Mix in greens, kidney beans, tomato sauce & curry powder.
Stir in half and half, & continue cooking until heated through.