Greens and White Beans

I am always looking for new recipes. I hydrated some white beans and found a few recipes that I decided to combine to make a new dish with some of the ingredients I had on hand. 

 

You can use canned beans for this recipe rather than dry beans that you hydrate and prepare. If you use canned beans, make sure to drain the can and rinse the beans.

 Ingredients:

• 4 cups of white beans
• 1 cup low sodium vegetable broth
• 1 TBSP fennel seeds
• 1/2 TBSP crushed red pepper flakes
• 1/2 TBSP thyme
• (optional 1/2 tbsp rosemary too)
• 1/2 onion diced (I used a sweet onion) To add color, add a red onion
  
• 6 garlic cloves crushed and diced
• spinach or chard (I used 1/2 package of fresh baby spinach that I rinsed and patted dry)
  
• olive oil ... just enough so nothing sticks to the pan

Instructions:

• Heat olive oil, garlic, onion, and spices in the pan
• Add greens, beans, and broth
• Stir and allow to simmer (covered) until most liquid is cooked down

 

Serve with a wedge of bread (gluten free for me)

Butter Beans and Greens

I enjoying making new recipes. This one is inspired by several different recipes recipes I found online. My search began with an interest in finding additional ways to enjoy BUTTER BEANS. I love how butter beans melt in your mouth. They are a comfort food for me. I wanted to find a way to add texture and flavor to the beans to create a dish. 

I started with dry beans and re-hydrated them. You can start with canned beans and drain and rinse them. 

Ingredients:

1. 6 Garlic Cloves - smashed and diced
2. 1/2 cup onion - diced
   
3. 3 cups of Kale/Spinach/Chard  - diced
4. Sun dried tomatoes (2 whole then diced or 3 TBSP of diced)
5. 1 can of tomatoes (I used fire roasted with garlic)
6. 2 cups of butter beans
7. 1 TBSP Italian seasoning
8. 1/2 TBSP crushed red pepper
9. Olive oil (just enough so nothing sticks to the pan)
   

Serve: add parmesan cheese and/or cooked pasta

Instructions:

1. Add the olive oil, sun dried tomatoes, garlic, and onion to the pan. Cook until the onions are translucent. 
2. Add the spices and the tomatoes. Stir to combine.
3. Add the greens and cook until wilted. Reduce heat.
   
4. Add the beans so they absorb the flavor. 
5. Cover for about 10 minutes.  Stir gently and turn off.
   
6. If you want a "runnier" dish, you can add an additional can of tomatoes. 
   

Stuffed Chard Leaves ... REMIX

I revisited my Stuffed Chard Leaves recipe recently as my garden has MANY MANY large chard leaves!

I simplified my recipe to highlight the flavor of the chard leaves. The best thing about cooking is that you can continue to modify recipes to fit your needs, and supplies, at the moment. Be creative!

My blank canvas was my large chard leaf ... Today I filled it with ground turkey, sage, brown rice, and ground flax seeds. I baked it in the oven for 30 minutes.

Ingredients:
Large chard leaves (broccoli work too) I used BOTH red and green chard
1 pound ground turkey
1 cup uncooked brown rice
1/2 cup sage
1/2 cup ground flax seed
1/2 cup low sodium vegetable or beef broth in bottom of baking dish
Non Stick aluminum foil to cover (allows dish to steam)

Instructions:
Preheat oven to 350
Harvest and wash chard
Combine meat, rice, sage, and ground flax seed in a bowl
Use a spoon to place meat mixture in leaves and fold (you customize the portion)
Place in a baking dish
Add liquid and cover with non stick aluminum foil
Bake/steam for 30 minutes ... check to make sure cooked through as all oven temps differ

Enjoy with a side of gluten free bread!