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Spicy Spring Pasta

5 C chopped mustard or collard greens (about 3/4 lb.)
2 T canola oil
3 cloves garlic, minced
1 medium red onion, chopped
3 large carrots, julienned
3 t curry powder
2 T grated ginger
12 oz spinach fettuccine
Tamari
Cayenne

Wash the mustard greens. Discard the stems and coarsely chop the
leaves. Heat oil in a large wok or saute pan. Cook the garlic,
onions, and carrots over high heat for 5 min., stirring frequently.
Lower the heat to medium, stir in the curry powder, and cook for
1 min. Toss in the mustard greens and grated ginger. Partially
cover with a lid and cook for 5 min., until the greens are tender.

Cook and drain noodles. Toss the greens with the noodles and season
with tamari and cayenne.

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