Leafy greens – think kale, spinach, lettuces, chard, dandelion and collard greens – are touted as a superfood. They’re something I consciously have to remember to work into my diet, and when I’m do I always wonder why I don’t eat more. They’re delicious!
Here is an easy, fast, tasty and comforting cold weather dish I refer to simply as beans and greens.
10 oz of a sturdy pasta like farfalle, penne or rotini
2 cups vegetable broth
15 oz can white beans (or any kind of bean you like). That’s about 1 ½ cups of cooked beans. Drain and rinse if you’re using canned beans.
3-4 cloves garlic minced
1 Tbsp olive oil
A pinch of red pepper flakes
¼ cup almond butter
1 Tbsp balsamic vinegar
3 cups of raw greens chopped into bite-sized pieces. In this photo, I’ve used collard greens.
Salt and pepper to taste (about 1 teaspoon sea salt and ¼ teaspoon ground pepper)
Cook the pasta according to package instructions, drain and place in a large bowl.
While the pasta is cooking, heat the olive oil in a large pot. Saute the garlic and pepper flakes until the garlic is golden. Add the broth, balsamic vinegar, salt, pepper and almond butter and heat through stirring until the almond butter melts into the broth. Add the beans and greens and stir together until the greens wilt a bit. Pour the beans and greens mixture into the bowl with the pasta and toss together to incorporate. This makes 4 large servings.
This dish is great served with a sprinkle of nutritional yeast and tastes even better the next day.