(A One-Dish Meal)
(Serves a family of 4)
The recipe pictured is actually a slightly different version than I have presented here. I chose to post this one because I heard from numerous people that they want quick, fast, speedy, healthy recipes for during the week.
BEETY GREENS INGREDIENTS
1 Medium Bunch of Beet Greens
1 Large Bunch of Rainbow Chard
A splash of Vegetable Broth
1 Small Can of Black-eyed Peas
1 Small Can of Small White Beans
Ground Black OR Crushed Red Pepper to Taste
1. Chop the washed greens into large bite sized pieces. (They reduce a lot in cooking.)
2. In a LARGE wok or heavy bottomed pan, wilt the greens over medium high heat in ½” of vegetable broth. While that starts…
3. Open both cans of beans and rinse with warm water.
4. Add the beans to the greens and stir occasionally until thoroughly hot -- season to taste.
Beans provide both your protein and your carbs in this meal, and obviously the greens are a vegetable. You can pare it with a salad, crusty bread or a small amount of rice, but none of these things are necessary.
The greens are so voluminous uncooked that you may need to make this in two batches if you do not own a large pan. I like to put the white beans with the beet greens so they turn that beautiful color. Store them in a covered bowl during the short time it takes to cook the rest so that they stay warm. Stir everything together before bringing it to the table.
You can spice this up in many ways (curry, turmeric, coriander, garlic, hot peppers); however, dark greens are very flavorful as are black-eyed peas; so, you may want to try it “plain” first.
The pictured recipe uses cannellini beans, collard greens, beet bottoms & bell peppers. It can be made the same way except that the beets need to be peeled and sliced and cooked for a while before everything else, (or use leftover roasted beets for even more complex flavor).