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