Beans and Greens

7 Nov

If you are looking for a quick, healthy side dish that is jam-packed with vitamins, this is an excellent dish to rapidly throw together.  The flavorful myriad of spices are absorbed wonderfully by the beans and the tender greens.  We ate this for dinner and it was surprisingly satisfying and filling.  I’m always happy to find a yummy way to use up greens, especially one that is on the table in less than twenty minutes.  You can adapt this to suit any craving you have, just mix up the spices and you’ll have a yummy side dish on your hands.

Kale is often extolled for its nutritional benefits, in particular it’s high concentration of vitamins K, A, and C.  It is often touted for its anti-carcinogenic and anti-inflammatory properties.  Turnip greens are similarly high in vitamins K, A, and C.  Beans are a great substitute for meat in a meal because they are filling and have high amounts of iron and fiber.  Though simple, this dish is incredibly nutritious and flavorful thanks to the loads of spices.

Beans and Greens

6 cups kale, ribs removed, roughly chopped

2 cups turnip greens, ribs removed, roughly chopped

1 tbs. olive oil

1 can cannellini beans, drained

1/4 tsp. curry powder

1/4 tsp. tumeric

1/4 tsp. chili powder

1/4 tsp. ground coriander

1/4 tsp. ground mustard

1/2 tsp. ground ginger

1/2 tsp. crushed red pepper flakes

2 tsp. low sodium soy sauce

2 tsp. fish sauce

Bring a large pot of water to a boil.  Add kale and turnip greens and cook 4-5 minutes until slightly tender.  Drain and set aside.

In a large sauté pan, heat olive oil over medium heat.  Add beans and half of all seasonings, stirring to combine.  Cook 2-3 minutes until warm.

Add greens and remainder of seasonings.  Stir again to combine and cook another 2-3 minutes until the entire dish is heated through.

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