Name: Beans & Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 4 cups Escarole; ½ cup Cooked cannellini beans; 4 tsp Olive oil; ½ cup Cooked brown rice; 2 Cloves garlic; 1 Juice from 2 wedges of lemon; ¼ tsp Morton's Lite Salt; ⅛ tsp Gound pepper; ⅛ tsp Onioin powder

Started November 17, 2022 1551 0 0

AuthorKevin Petrizio

RatingDifficultyBeginner

Yields2 Servings

Prep Time5 minsCook Time15 minsTotal Time20 mins

4 cups EscaroleSpinach and other like veggies work just as well.

½ cup Cooked cannellini beans

4 tsp Olive oil

½ cup Cooked brown rice

2 Cloves garlic

1 Juice from 2 wedges of lemon

¼ tsp Morton's Lite Salt

⅛ tsp Gound pepper

⅛ tsp Onioin powder

Chop the escarole into bite size pieces and rinse in a colander.

Heat a pot large enough to hold the raw escarole over medium-high heat.

Add 4 teaspoons of olive oil and then the escarole. Keep tuning the escarole with tongs until it wilts down. It should look a bit less wilted than spinach.

Add in the garlic, the rest of the spices, and the beans. Stir until the beans are heated through.

Add in the rice and allow to cook for a few minutes. We are looking for most of the water to evaporate.

Squeeze in the lemon and check the seasoning. Adjust to your taste.

This makes 2 servings. Divide into 2 equal portions and serve.

Count as: 1 Protein -- 2 veggies -- 1 Starch -- 1 Fat

CategoryBeans, Vegetables

Ingredients