Beans and Greens
-
10 Mins
Prep Time
-
15 Mins
Cook Time
-
6
Servings
- 225
Calories
- 8g
Fat
- 27g
Carbs
- 13g
Protein
Psoriatic Disease
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Small Onion, diced
- 2 Cloves Garlic, minced
- 1 Can (14.5 oz) Garbanzo Beans, drained and rinsed
- 2 Cans (14.5 oz) Petite Diced Tomatoes
- 1 Bunch Collard Greens, (washed under cold running water) stripped off the rib and coarsely chopped
- ½ Tsp Red Pepper Flakes
- 1 Tbsp Red Wine Vinegar
- ⅓ Cup Pasteurized Crumbled Feta Cheese
- Salt, to taste
- Allergens:
- D Dairy
- View Substitutions
-
DDairy:
Omit feta cheese
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Onions and Garlic In a large skillet, heat olive oil over medium heat. Add the diced onions and garlic and cook, stirring occasionally, until onions begin to soften, about 5 minutes.
3.
Add Beans, Tomatoes and Red Pepper Flakes Add the rinsed garbanzo beans, canned tomatoes and red pepper flakes to the skillet and bring to a simmer.
4.
Wilt Collard Greens Add the chopped collard greens and stir. Place the lid on the skillet and allow the greens to wilt, about 5 minutes.
5.
Add Vinegar and Salt Stir in the vinegar and salt, to taste.
6.
Plate Dish Plate beans and greens as a stand-alone side or over cooked rice. Sprinkle with feta cheese and enjoy.
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
PD Cooking Tips
-
Garlic
Purchase jarred, pre-minced garlic
-
Cans
Use an electric can opener to open canned vegetables
-
Greens
Use a leaf and herb stripper to strip the collard greens off the rib
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