Spring Greens with Beans

  • servingServings


  • 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


  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