Beans & Greens
This is a favorite of mine because I am notoriously bad at getting my daily greens in via salad. It’s fast to throw together, especially if you use no-salt-added canned beans in lieu of cooking them from scratch.
2 cups dried black eyed peas
1 yellow onion, diced
2-3 cloves garlic, minced
1 tablespoon of your favorite no-salt seasoning blend
½-1 teaspoon crushed red pepper flakes (optional)
water, veggie broth, or bean water for sautéing
1 bunch kale, chopped
1 bunch collard greens, chopped
1. Soak the beans for a few hours, rinse, and add them to a medium saucepan. Cover with a couple inches of water, and bring to a boil. Reduce the heat to medium, and simmer for 30 minutes.
2. While the beans are simmering, heat a tablespoon of water in a large skillet over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3-5 minutes, adding water as needed. Throw in the minced garlic, no-salt seasoning, and red pepper flakes, and cook for another minute.
3. Add the greens along with some water, veggie broth, or bean water for sautéing. Continue adding liquid as needed and allow to cook for about 10-15 minutes, uncovered, stirring every few minutes.
4. Drain and add the cooked black-eyed peas to the greens. Stir it up and you are ready to go!
Photo by Dillon Holmes