Beans and Greens is one of my favorite quickie weeknight dinners. This is a recipe I thought up on the fly, and it has continued to be a go-to easy dinner for us ever since. This dish comes together in minutes and features lean protein, fresh veggies, fiber, carbs, and deliciousness, all combined in one pan (fewer dishes = always a good thing). Behold, Beans and Greens...
2 chicken sausages, chopped (Applegate Farms Fire Roasted Red Pepper are our fave)
1 bunch of greens (like collards or chard), roughly chopped
1 15 oz. can of beans (white, red or pinto will do), drained
Salt and Pepper to taste
Basmati or jasmine rice
The dish pictured above also has mushrooms in it, but that is because they were just hanging out in our fridge waiting to go bad, so I threw them in. I actually wouldn't particularly advise adding them, as I like the recipe better without them. But I refuse to be wasteful! So there!
1) Prepare a pot of rice, per the package instructions.
2) While the rice cooks, heat 2 tablespoons of olive oil in a large skillet. Add the chopped sausage and saute until brown.
3) Add the greens and continue to saute until they begin to wilt.
4) Add the beans and continue to saute. The beans will break down a bit as the greens continue to wilt, and the flavors will all marry as the mix thickens. Season with salt and pepper to taste, but you shouldn't need much, as the sausage is so flavorful.
5) The beans/greens/sausage mixture should be ready to serve right as the rice finishes cooking. You can stir in some honey to taste to counteract the bitterness of the greens if you wish (we once had the end of a bottle of Stonewall Kitchens Vidalia Onion & Fig Sauce and added that, which was downright dreamy, so don't be afraid to get creative with whatever bit of sweetness you can find in your fridge).
6) Serve over rice.
This recipe has so many different permutations depending on your bean, green, sausage and sauce varieties; but all of them are quick, easy and perfect for a weeknight. Enjoy!