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Beans & Greens

Yields2 ServingsPrep 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
1

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

2

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

3

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.

4

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

5

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

6

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

Nutrition Facts

Servings 0

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