One thing you can count on finding in your Greenflash Farm box is an abundance of greens. Whether it’s a variety of hearty kale, chard, beet or turnip tops, spinach or even arugula, one delicious way to creatively incorporate greens into a meal is to add them to beans for a protein-rich main course or side dish.
There’s no need to measure too precisely when preparing this combination. Use whatever (and however many) greens, or combination of greens, you have on hand – they shrink considerably so you almost can’t add too much. For the beans, cook up a pot of your favorite variety to use for this dish and have on hand for others; or, for ease of preparation, add canned. If you find yourself with more than you need, freeze the extras.
1 tablespoon olive oil
2 garlic cloves, minced
2 - 3 scallions, white and light green parts, thinly sliced
Pinch or 2 red pepper flakes
5 - 6 cups sliced or coarsely chopped kale or other greens
2 - 3 cups cooked white beans
Kosher or sea salt and freshly ground black pepper
In a large skillet over medium heat, add the olive oil. Add the garlic, scallions, and red pepper flakes and sauté for 1 to 2 minutes, or until softened. Add the kale a few handfuls at a time and sauté for 2 to 5 minutes, or until all the greens are just wilted. Add the beans and stir to incorporate. Cook for 2 to 3 minutes or until heated through. Season with salt and pepper.
To stretch out the meal, try one of these options:
Prepare rigatoni according to package directions for al dente. Reserve 1 cup of the cooking water before draining. Add the hot pasta to the bean mixture with enough pasta water to moisten. Add 1/4 to 1/2 cup grated Parmesan cheese and stir into the liquid until a creamy sauce forms.
For a non-vegetarian option, add cooked sausage or chorizo to the bean mixture.
Add the cooled mixture to salad.