Recipe: Entree - Greens & Beans
This is an extremely simple recipe that I've made several times over the last few months. There haven't been many changes to the basic ingredients, just experimenting with different types of greens and different types of beans. So far, all the varieties have been at least pretty good and I'm glad to have another super-quick, super-nutritious recipe to add to my regular rotation.
2 tbsp grapeseed or olive oil
3 cups roughly chopped kale
1 can black beans or black-eyed peas (pre-cooked, 15oz)
3 cloves garlic, minced
1 tbsp soy sauce or tamari
a few dashes of pepper, to taste
1 tsp chili flakes (optional)
1 or 2 shallots (optional)
Heat the olive oil in a large pan, medium-high heat
Saute the garlic for 30 seconds or until it starts to brown (if using shallots, add them with the garlic)
Add in the kale by the handful and stir often
After the kale is all in the pan, add the soy sauce, pepper, and any other spices
When the kale is nearly all wilted, add the beans
Let everything heat through to a consistent temperature, then remove and serve
- As the loose name of this recipe might indicate, any kind of leafy green or bean can be used with this recipe. My favorite just happens to be the kale and black-eyed pea combo.
- This goes really well over brown rice, along with something heartier like mashed potatoes or steamed carrots/broccoli.