Beans n Greens ... Round 2

So, I made a tried and true recipe again for lunch today and wanted to share it with you. I've posted it here before, but it bears revisiting, especially since this is the first time I've made it with ingredients that I've grown in my own backyard. I grow both kale and chard, but the first round of chard has already been harvested and the next is too small, so today I used Tuscan kale. It is dark green, crinkly and has a sort of squeaky texture when it is raw.

I cut what grows as a single bunch, and it was just perfect for one person. I love how it's at least $1.50 for a bunch of greens in the store (on a good day), but you can get an entire packet of organic seeds for $1.50 and grow 100 bunches of kale. Granted, the latter takes a little time and patience, but it's well worth the reward.

I dug a can of great northern beans out of the pantry and found some feta in the fridge. I located an onion and some garlic and was good to go. Simple, healthy and very satisfying.

Beans and greens

Serves 1

1 bunch kale (or other greens)

1 can white beans

1 tbsp olive oil

2 cloves garlic, minced

1/4 onion, thinly sliced

1/2 c vegetable stock, divided

1/4c crumbled feta

Salt and pepper to taste

1 tbsp flat leaf parsley, minced (optional)

Drain beans and rinse under cool water. Combine beans and 1/4 vegetable stock in a food processor and blitz until you have a very creamy consistency. Set aside. Clean greens in several changes of water. Remove ribs and save for later use or compost. Heat a large lidded pan with the olive oil over medium heat. When oil is shimmering, add onion and saute 2 minutes until soft. Add garlic and saute 1 minute. Add greens with some water still clinging to them and vegetable stock. Put a lid on your pot and leave it be for 3 minutes. Take a peek or a taste. If greens look nearly done or done, shove them to one side and add the beans (keeping them separate) just to warm them up. Put the lid back on for 1 minute. Taste beans to ensure they're hot.

Get a low, wide bowl and spoon beans in, top with greens and sprinkle a little feta o top, as well as the parsley (if you wish). You could serve this with garlic toast or a hunk of crusty bread, or just as it is.

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