Curried braising greens and veggies over rice

From what I understand, a combination of collard greens (or other braising greens) and coconut milk is common in some parts of Africa. When I first saw that combination, I thought it sounded quite strange--I'm used to salty or bitter collards. However, I realized there's a plethora of recipes on the internet combining the two, so I thought I would give it a try. I decided to make it Thai, though, by cooking the collard greens in fabulous coconut-based Curry Simple Thai red curry sauce.

This is the kind of meal that would have horrified me as a child. Where's the meat? What's all this green stuff? My husband and I loved it. Here's the recipe.

Curried Braising Greens & Veggies Over Rice
4-5 servings

1/2 lb. of collards or other braising greens (turnip greens, kale, etc.)
1 onion
optional: a mix of other vegetables you want to use (carrots, potatoes, turnips, tomato--I used 2 carrots, a handful of new potatoes, and 2 turnips)
1 bag of 3-serving Curry Simple Red Curry Sauce
1 can of light coconut milk (NOT sweetened coconut drink mix)
6 T of cashews
3 c. of cooked brown rice

Start your brown rice cooking. (The kind we use takes about 50 minutes.)

Rinse your braising greens well (dirt tends to cling to them--I soaked mine in bowls of water three times), and tear off any large stems.

Chop your onion.

If necessary, peel any additional vegetables you want to use. Chop them into bite-size pieces.

Pour the curry sauce and coconut milk into a large pot, and heat on med-high until boiling.

Add the greens, onion, and any other veggies.

Let boil 30 minutes, stirring occasionally.

In a small, dry non-stick saucepan, toast your cashews for 3-4 minutes, tossing once.

Serve the cashews over the curry over the rice. Yum!