Instructions: 6 SERVINGS VEGAN

Heres a hearty one-dish meal thats high in calcium to help prevent cold-weather muscle cramps and rich with warming spices to boost circulation. Small, reddish-brown adzuki beans have a sweet flavor and are popular in Japanese cooking. They have a higher protein content than other beans and are easier to digest.

Soak beans overnight in enough cold water to cover by at least 2 inches.

Drain, rinse beans well and combine in large soup pot with 4 cups water.

Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour.

Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.

Add greens to skillet. Sprinkle with 2 tablespoons water. Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes.

Remove from heat.

Drain beans and transfer to serving dish. Add curry powder and stir will.

Reheat greens if necessary, then add to beans and toss to mix. Season with salt and pepper.

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