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Beans and Greens

July 18, 2012

yum yum

One of my favorite, inexpensive dinners. You can use any kind of green–kale, turnip, collard, mustard. I used a bunch of turnip greens to make this batch. I served the beans and greens alongside a baked potato, corn muffins (perfect to sop up the juice), and the first cucumber from our garden this year.

Recipe: Beans and Greens
1 large bunch of greens
1 15 oz. can of white beans, like navy beans
1 Tbs. olive oil
1 clove of garlic, chopped
2 Tbs. nutritional yeast
Salt and pepper

In a large pot, cook greens in salted water at a rolling boil until tender. Drain greens, reserving 1/2 cup of the cooking water. In a frying pan or skillet, heat olive oil on a medium heat and add chopped garlic. After about 30 seconds, add greens and entire can of beans, including juice from can. Combine. Add nutritional yeast to the mixture, and cooking water a tablespoon at a time until you reach your desired consistency and the beans are hot. This takes about 3 minutes. Season with pepper and salt to taste. Enjoy!

Note: The cooking time will vary depending on the type/amount of greens you use. The turnip greens took about 25 minutes.

2 Comments leave one →
  1. August 1, 2012 5:46 pm

    Didn’t know where else to put this, but… You’ve been nominated for the One Lovely Blog Award! Please check this out:

  2. Kimberly Prater permalink
    November 12, 2012 8:20 pm

    New vegetarian here. I love to watch your shows. They are cute and I plan to try out some o your recipes. My husband and I have been vegetarian 4 weeks now.

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