WASH AND PRE-SOAK MUNG BEANS IN A SAUCEPAN WITH 3 CUPS OF WATER.
AFTER AT LEAST 4 HOURS, PUT THE SAUCEPAN WITH PRE-SOAKED BEANS OVER HIGH HEAT AND BRING TO A BOIL; LOWER THE HEAT UNTIL BEANS ARE JUST SIMMERING ( I WAS TOLD THAT BEANS OR ANY PROTEIN COOKS FASTER ON LOW HEAT). COOK UNTIL BEANS ARE TENDER, IT’LL TAKE ABOUT 30 MINUTES; MORE OR LESS DEPENDING ON HOW LONG YOU SOAKED THE MUNG BEANS.
MEANWHILE, SAUTE THE GARLIC, ONION, TOMATO AND CHILLI ON A PAN WITH A TABLESPOON OF OLIVE OIL OVER MEDIUM HIGH HEAT. COOK UNTIL TOMATO AND CHILI ARE TENDER, THEN USING THE SAME POTATO MASHER, MASH THE SAUTEED TOMATO. POUR IT INTO THE PAN OF MASHED MUNG BEANS. ADD 1-1 1/2 CUPS OR JUST ENOUGH WATER TO THIN THE MIXTURE. SEASON WITH FISH SAUCE (IF USING), SALT AND PEPPER TO TASTE. SIMMER FOR 3 MINUTES THEN ADD THE GREENS AND COOK FOR 5 MINUTES MORE OR UNTIL THE GREENS ARE COOKED. TURN OFF HEAT AND LET COOL A BIT BEFORE SERVING.
THAT’S IT! DONE.
SERVE EXTRA WARM WITH A DRIZZLE OF OLIVE OIL. SERVE AS A SIDE DISH OR SERVE WITH CRUSTY BREAD FOR A LIGHT MEAL.