Beans & Greens
Serves: 2-3 Prep time: 5 minutes Cook time: 12-15 minutes
1 can of cannellini beans, drained and rinsed
2-3 cups of kale, rinsed, dried & chopped
1 cup white mushrooms, sliced
1 Tbs apple cider vinegar
1 Tbs olive oil
1/2 tsp salt & black pepper
1 tsp dried oregano
1 tsp italian seasoning
1 Tbs lemon juice
2 garlic cloves, minced
1/2-1 cup vegetable broth
In a medium sized skillet, heat oil on medium-high heat.
Once hot, add mushrooms and saute for 3 minutes.
Add beans and seasonings. Stir for another 5 minutes.
Add apple cider vinegar and kale.
Add ½ c. of vegetable broth. Maintain medium heat and stir in for 3 minutes. Reduce heat to a medium-low simmer until broth is fully cooked out. Add more broth if needed, but keep an eye on the pan to avoid overcooking the bottom. Stir frequently. Once the kale has wilted, beans are soft, and the broth has cooked out, turn off the heat and serve. Pairs wells as a side dish to the main course or can be served as a vegan entree over quinoa or rice.