Greens and Beans

Vegetarian | Vegan | Gluten Free*  | Freezable | Lent-Friendly
Serves:
3-5 (depending on size of portions)
Total Time:
Prep time: 10 minutes
Cook time: 30-45 minutes. 
Notes:
Gluten-free if using quinoa.  Can also substitute gluten free pasta, rice, quinoa, etc...
If not gluten-free can substitute orzo, stars, etc...
Vegan if omit cheese.

Ingredients: 
1 bag of kale
1 can of cannellini  beans
1 cup quinoa (any variation of quinoa)
32 ounces of vegetable broth
Water
2 tsp garlic powder
2 tsp onion powder
1 tbsp basil
1 tbsp oregano
salt and pepper to taste

Instructions:
1. Cook one cup of quinoa in a large pot according to directions on package.  (Rinse quinoa prior to cooking.)
2. Wash kale and pat dry.
3. Heat olive oil in frying pan and add kale when oil is warm.
3. Saute kale with garlic powder and and onion powder and cook for 3-5 minutes.
4. Once quinoa is cooked make sure burner is on low and add in 32 ounces of vegetable broth.
5. Rinse can of cannellini beans and add to pot.
6.  Add kale to pot and add basil and oregano.
7. Add in more water if needed and stir thoroughly. 
8.  Cook on low heat for 20-30 minutes.
9.  Better if served immediately.
10. Enjoy!

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I like to cook healthy.  My mom does not always like the things that I make.  My husband does not always like the things that I make.  It's life.   This is one of those meals that I avoided telling them about before I made it.  The first time that I made this spin on "escarole and beans", my mother came home to me cooking and said "what are we having for dinner?" and when I said "kale and beans", she literally said to me "Oh my goodness, WHY DID I COME HOME?!"  Now, if you know my mother, you know that she is hysterical and while she was entirely serious about her decision to come home, she was not trying to be cruel.

"Escarole and beans" is a popular Italian dish and an especially popular dish that is made during the Lenten season, since it is meatless, hearty, easy-to-make and still has a good amount of protein, despite the fact that it is meatless.  While I am a fan of escarole and beans and have made it in the past for my family, I wanted to try something different.   Typically, I hate kale.  No.  I loathe kale.  There is something about kale that makes me very upset.  I know it is the "cool" leafy, green vegetable to eat, but I usually can't stand it.   

True story: we were at a farmers market last summer and I witnessed a couple eating a bundle of fresh, unadulterated kale while watching a live band.  Like the kale was just picked from the field and they were eating it.   I felt like I was in the twilight zone.  If these people can eat kale like hot, buttered popcorn, then certainly I can grow to like it, too.

In this dish, kale is actually, dare I say, good!   I have found that the trick with kale is to saute it before putting it in the pot.  Trust me, you do NOT want to skip this step.   

My husband ate a huge bowl and even my mom begrudgingly admitted that this dish was actually delicious.  When paired with grated pecorino romano cheese and crusty Italian bread, it is amazing.  The best part is that my son loves my 'greens and beans'!

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​​Buon appetito! ​ 
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