Friday, August 6, 2010

Quick and Easy Beans and Greens

I accidentally bought mustard greens instead of kale when I went shopping earlier this week. Um, yeah, I was in a hurry and had SchmoopyBoy with me and um, yeah. whoops. So I cooked mustard greens for the first time, having no idea how they would turn out. I also used coconut oil for the first time, so this entire recipe was somewhat of an experiment. I thought it turned out quite nice, so I thought I would share. I've been hearing so many great things about coconut oil, so I finally took the plunge and bought a jar. The coconut oil really added a nice aroma to this dish, and I liked the subtle flavor it added. I think for this recipe I would still prefer kale, but the mustard greens were just fine.

Quick and Easy Beans and Greens

1 can black beans
1/3 cup red onion
1/2 red bell pepper (about 1/3 cup chopped)
1/2 bunch mustard greens
1.5 tbsp coconut oil
black pepper
sea salt
chili powder
garlic powder

Chop the onion, red pepper, and greens. Drain and rinse the beans. Heat a pan and add the coconut oil. Add the onions and saute a couple of minutes. Add the peppers and saute until the onions are translucent and the pepper is softened. Add the black beans and greens and stir to combine. Add spices to taste. (Sorry for the imprecise measurements on the spices, I never measure - just sprinkle and taste. I know, so old fashioned grandma-ish of me ;) Cook until the greens are cooked to your liking. I like them slightly wilted but not too shriveled.

I served this over brown rice for dinner. Both J-man and I ate two servings each. It was that good. And seriously, cooking the rice was the longest part of this meal. If you have some leftover rice in the fridge, or choose a grain with a shorter cook time, like couscous for instance, you'll have dinner for 2 adults and 1 toddler in less than 20 minutes from start to finish.

Here is the awful picture taken with my phone camera. Please forgive the blurriness, and don't even ask me why the rice looks like it glows in the dark.

There wasn't much left over, but I used what was left to combine with some eggs the next morning for a breakfast burrito with tomato and avocado. Yum!

This post is linked to Vegetarian Foodie Fridays!

1 comment:

  1. Those mustard greens were fine because of everything else you've got going on here I think. I can barely handle them at the best of times and I LOVE my greens. You got a good little recipe here and I don't mind if I do try it. It's rather up my alley of a fast meal, and I'm needing to do the greens in coconut oil thing for sure! Thanks for linking!!