white beans

Greens and Beans

Did you know that when you steam veggies, you steam many of the benefits right out of the plant? This recipe utilizes that nutrient packed water in a hearty, mild broth. So easy. So healthy. So delish.

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What You'll Need:

1 large onion, diced
3 cloves garlic OR 4 garlic scapes, minced
Olive oil

1 large bunch greens, chopped (Kale is perfect, but any greens work--spinach, collards, spring mix. If you like it spicy, go for mustard greens or arugula..)
3 c water or veggie broth
1 tsp sea salt
pepper to taste

1 can cannellini or white navy beans, rinsed and drained

Hard, sharp cheese, shredded from the block


Saute onion and garlic in a shallow soup pot with olive oil until aromatic.

Add chopped greens to pan, followed by water, salt and pepper. Bring to a boil. Lower to a simmer and cover. 

Cook for 15-20 minutes, or until the water has become a broth. (it will be dark). Add beans.

If you do dairy, serve topped with fresh shredded cheese.


Serves 2-3 as a main, 4-6 as a side. ENJOY!

Stuffed Portabellas

Great--cooked inside or out.

What You'll Need:

4 portabella mushrooms caps, stems removed
olive oil

marinara (I love the red sauce from the Fixate Cookbook--make in big batches!)
1 white navy beans, drained and rinsed
1 small box/bag spinach

shredded Parmesan, right from the block
salt and pepper

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Preheat oven to 375*

Heat oil in a large frying pan. Cook mushroom caps, flipping as needed, until tender--about 8 minutes. (You could grill them, too!)
Then, wilt spinach leaves in warm skillet.

Arrange caps on a baking dish. Top with red sauce, white beans, cooked spinach and cheese, S&P. Bake for 5-7 minutes, or until cheese is ooey-gooey.

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Serves 2. You can fill these bad boys with whatever your heart desires.