I came across a video of Rachael Ray talking about how one of her first meals as a child was beans and greens. It sounded so simple and so yummy that I knew I had to try it. It’s pretty much a staple side for me now with my Meditterean Diet.
Beans and Greens
- 1½ tbs olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 bunch kale chopped
- 1½ chicken broth
- ½ tsp thyme
- pinch red pepper flakes
- 1 can cannellini beans drained and rinsed
- grated parmesan
- Heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more.
- Add chicken stock, thyme, red pepper. Reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans and kale, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
- Add kale, and stir slowly to wilt.
I like to eat it as is, but you can also serve it as a side perhaps alongside of a grilled piece of fish and some pita bread. Check out some of the other recipes I have here too for your to enjoy!
Love & Wellness,