Spring Greens with Beans

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Ingredients

  • 1 1/2 Tbs. olive oil
  • 3 to 4 cloves garlic, minced
  • 3 scallions, sliced, or good-sized bunch garlic chives, minced
  • 2 (16-oz.) cans beans (pink, black or navy), drained and rinsed
  • 1 tsp. chili powder
  • 12 to 16 oz. spring greens with small leaves (such as arugula, watercress, baby spinach), stemmed
  • Salt and freshly ground black pepper

Preparation

  1. In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base. Cover and cook over low heat while preparing greens.
  2. In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 230
  • Carbohydrate Content: 34 g
  • Fat Content: 6 g
  • Fiber Content: 12 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 9 mg