BRAISED GREENS AND BEANS
All this talk about vibrant greens for iron, vitamin C, calcium and so on, it is hard not to desire to make them every day. This dish is combination of some of my favorites (and hopefully yours as well;), spinach and kale. Throwing in the beans for some additional iron, protein and fiber, makes this a satisfying main dish or a well-balanced side dish. If chickpeas or lentils are your love, they certainly work as well.
Ingredients
- 10 ounces kale leaves stems removed, leaves chopped
- 10 ounces spinach leaves stems removed, leaves chopped
- 1 Tablespoon olive oil
- 4 cloves garlic sliced
- 4 ounces low fat cream cheese
- 2-3 Tablespoons vegetable broth low sodium
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 15-ounce can black beans drained and rinsed
- salt and freshly ground pepper to taste
- hot sauce optional, yet recommended
Instructions
- Heat olive oil in large sauté pan, over medium heat. Add garlic and cook 4–5 minutes, stirring occasionally, until slightly browned.
- Add cream cheese, vegetable broth, basil, and red pepper, continuing to stir until cream cheese is melted, adding more broth as needed.
- Add kale and spinach in batches, continuing to mix until the greens are slightly wilted.
- Stir in beans, salt and pepper to taste. Stir well until blended and warmed throughout. Serve with hot sauce on the side for some additional heat.
Notes
This recipe makes 2 main dish servings or 4 side dish servings.
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