Wednesday, February 4, 2009


I love greens and beans. When I do know what to make for dinner a "greens 'n' beans pile" usually fits the bill. Ideally, I have fresh greens on hand (1 big bunch per person being served), but if I don't I have no compunction about pulling a big bag of chopped spinach or collards out of the freezer.

I serve "the pile" over rice, quinoa or millet and sprinkle it with grated cheese (if I'm really under the gun, I serve over toasted bread: it's becomes a big, sloppy bruschetta). Depending on the night, I might top the dish with a fried or poached egg. It's a satisfying dinner that is quite good for you too.

This version was made with a bunch of dandelion greens, a bunch of beet greens and chickpeas and topped with some grated aged goat cheese. I served it over quinoa.

Beans 'n' Greens
Serves 2-3
  • Quinoa, rice, millet or any other grain of choice or several slices of hearty bread, toasted
  • 1 onion, peeled, cut in half and sliced into half circles
  • 2 bunches of greens (chard, beet greens, kale, collards, spinach), stemmed and chopped or 1 bag (16 oz.) of chopped spinach or collards
  • 1 can of beans (your choice), drained
  • cheese for sprinkling
Start cooking your grains by whatever method you use (I like a rice cooker).

Saute the onion over medium-high heat in a little oil in a large skillet. When it is golden brown (about 10 minutes), add the chopped greens to the skillet. Using tongs or two spoons, turn the greens over and over as they wilt down (this can take about 10 minutes). If the pan gets too dry, add a little water to keep things "saucy".

Add the beans. Taste for salt and pepper.

When the grain is done, dinner is ready.

Serve the greens and beans on a bed of grain (or over toast), sprinkle the dish with cheese. Provide hot pepper flakes, lemon wedges and a fruity olive oil for garnishing.

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