SOY-FREE GLUTEN-FREE OIL-FREE OPTION*
When the beautiful greens show up at the market, this is the quick dinner to use them in. The longest part of this recipe is prepping the greens, and you can always do that the night before. This works especially well with collards after the first frost in the fall. That’s when they lose their bitterness and taste amazing.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 25 to 30 minutes
INGREDIENTS
- 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 2 medium carrots, thinly sliced (peeled if not organic), or 1 small sweet potato, peeled and diced
- 2 vegetable bouillon cubes
- 1/2 teaspoon liquid smoke
- 2 cups (475 ml) water
- 8 cups (288 g) greens, stems removed and torn into small pieces
- 1 1/2 cups (257 g) cooked pinto beans or 1 can (15 ounces, or 425 g), rinsed and drained
- Hot sauce, for serving (optional)
INSTRUCTIONS
- Heat the oil in a large sauté pan over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and carrots and sauté for another minute or two.
- Add the bouillon, liquid smoke, and water. Increase the heat to medium-high.
- Cook until the carrots are tender, about 10 minutes.
- Add the greens a few handfuls at a time to the pan. Allow them to reduce in volume.
- Add more water if the pan gets too dry, but reduce the amount of liquid near the end of cooking time.
- Once all the greens are in the pan, add the beans and cook until heated through and the greens are tender but still vibrant, 5 to 10 minutes.
- Serve with a side of rice or cornbread.
- Top with your favorite hot sauce, if desired.
PER 1-CUP (255 G) SERVING:
- 165.2 calories; 7.2 g total fat; 1.0 g saturated fat; 6.8 g protein; 23.8 g carbohydrate; 9.0 g dietary fiber; 0 mg cholesterol.
