Spicy Greens and Beans Vegan Recipe

greens and beans

Stalks everywhere! I almost choked on one actually when I was eating this bowl of spicy beans and greens. Now normally I would cut off all of the stalks of the greens and toss them, but in an effort to be more aware of food waste, I decided to use them in this dish. Another reason was that I recently came across a video where a women was explaining that nutrients come from the roots of plants so it is important to eat the “bottoms” because that is where the good stuff is found. I don’t know how true this is, makes sense, but I decided to give it a try.

The first bite of this dish was kind of bitter. But I kept chewing and eating and by bite number three I was exclaiming “Oh yea, this IS good.” It just took my mouth a minute to adjust to the new flavors. I will continue to use the stalks but I will definitely cut them into smaller pieces next time!

With this bowl of beans and greens and big salad before hand, I was VERY full. About an hour later I had “dessert” which was strawberries, banana, and pineapple. I really was not very hungry but I needed to get more fruit in for the day.

Spicy Beans and Greens Vegan Recipe

Gather:

  • Bunch of turnip greens, washed, and chopped
  • 1 can of low or no sodium cannellini beans
  • 1 can of low or no sodium red kidney beans
  • 1 carton of Pomi chopped tomatoes (or any low sodium brand) These are my favorite though!
  • 1 medium onion chopped
  • 5-6 shitake mushrooms, chopped
  • 1 tablespoon of minced garlic
  • 1/2 cup of low sodium vegetable broth
  • 1 tablespoon of oregano
  • 1 teaspoon of crushed red pepper flakes

Create:

In a large pan, saute the chopped onion, garlic, mushrooms, and veggie broth covered over medium heat for 5 minutes. Add carton of tomatoes. and turnip greens. Cover and allow greens to wilt, stirring occasionally. When greens are soft and wilted, add cans of rinsed beans. Simmer for 5 more minutes, continue to stir until everything is heated through.

Revise:

You can use any kinds of greens with this recipe. Spinach would be the easiest choice and would probably “blend” best but the turnip greens are thicker and a bit heartier. Enjoy! ~Amanda Rae

The name of your diet is the “greens and beans diet”; green vegetables and beans should make up most of your diet. Dr. Joel Fuhrman, Eat to Live

Speak Your Mind

*