Tuesday, September 20, 2016

Garden-Fresh Greens and Beans

Dear Turkey,

It takes a lot for
Me to really like beet greens
But this one did it


Garden-Fresh Greens and Beans
(serves 4, adapted from Moosewood Low-Fat Favorites)

Ingredients:
- 1 can black-eyed peas, rinsed and drained
- 1 can great northern beans, rinsed and drained
- 2 T minced garlic (jarred is fine)
- 2 T olive oil
- 2 T honey
- 1 T dried thyme or Italian seasoning
- black pepper, to taste
- 4 c greens, loosely packed and cut with scissors (I used beet greens)

Instructions:
- Heat the oil, garlic, honey, thyme, and pepper until the garlic starts to brown. Keeping the heat high, add both beans and cook, stirring, 2 or 3 minutes, until everything is really hot and sizzling and smells awesome. 
- Add the greens and cook just until wilted. 
- Serve over tortillas and rice (I cooked some brown rice with plenty of lime juice, garlic powder, olive oil, and salt).
- Garnish with lemon juice, tabasco sauce, chives, and crumbly white cheese like queso fresco or feta. 

Enjoy,
Tofu

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