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BEANS & GREENS COME TO MOMMA

When in doubt, change the recipe! Trust your foodie instinct and add or modify as you please. So, while I loved this dish from the Minimalist Baker, I felt that it needed a little bit more flavor. Here’s my version of the Super Nourishing Beans & Greens, plant based, gluten-free, and sugar free.






INGREDIENTS 

Olive oil or avocado oil

1 shallot, chopped

1 tbs garlic powder

Handful of kale, chopped

1 cup of cannellini beans, cooked

1 cup of black-eyed peas, cooked

1 cup of cherry tomatoes, halved 

S&P to taste

1 tbs Sumac powder

1 tbs fresh lemon juice


Heat oil in a pot and add the shallots. Cook for around 3 minutes, then add garlic powder, tomatoes, and kale. Once the kale starts to wilt, add the beans and the rest of the spices, lemon, and toss for a minute. Add 1/4 cup of water to help tenderize everything, and let it simmer for a bit or until water has evaporated completely. Don't let it dry or burn!

Serve as a side or a main vegan dish! I added a small piece of chicken breast and enjoyed it with a glass of Sauvignon Blanc. Stay healthy, my friends!


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