This recipe can be used as a foundation for any mix of leafy greens and cooked beans or lentils.
- 4 cups cooked beans or lentils
- 2 Tbls. extra virgin olive oil or ghee
- 1 large yellow onion, diced
- 1 bunch leafy greens (chard, kale, mustard greens, collards, etc...)
- 2 cloves garlic, minced
- 2 Tbls. brown rice vinegar
- sea salt and fresh ground pepper to taste
- In a small sauce pan, gently reheat beans with a bit of liquid. As the beans warm, add more liquid if necessary to maintain moisture.
- Heat a large skillet over medium-low heat and add the olive oil or ghee. Add the onion and saute until soft and translucent, stirring occasionally.
- Meanwhile, wash the greens well and remove the thicker pieces of stem (if using chard, this portion can be diced and added to the cooking onion). Pile the leaves on top of each other and cut crosswise, into 1-2' thick slices.
- When the onions are soft, add the greens and stir well to mix with onions. Allow the heat of the onions to wilt the greens. As soon as the greens are wilted, add garlic and vinegar and stir well. Continue cooking to allow vinegar to evaporate from pan. Using a slotted spoon, mix in beans, only adding as much liquid as needed to moisten the mix. Season with salt and pepper and serve.