Collard Greens and Cannellini Beans
Ingredients
Yield: 4 servings
1 tablespoon grapeseed or olive oil
1 bunch collard greens, stems removed and chopped
1 shallot, sliced, or 1/2 onion, sliced
2 to 3 tablespoons lemon juice (1 large or 2 small lemons)
¼ teaspoon garlic powder
Salt and pepper to taste
2 small heirloom tomatoes, sliced or diced
1½ cups cooked or 1 can (15 ounces.) cannellini beans, drained and rinsed
Nutrition information
Serving size: 1 serving
Calories: 162
Total Fat: 5 g
Saturated Fat: 0.6 g
Monounsaturated Fat: 2.5 g
Polyunsaturated Fat: 0.6 g
Sodium: 53.7 mg
Total Carbohydrate: 23.8 g
Dietary Fiber: 9.4 g
Sugars: 3.6 g
Protein: 8.8 g
Source: The Simple Veganista
Instructions
1. Heat oil in a large wok or sauté pan over medium heat; add shallots and sauté 4 minutes or so, just until softened.
2. Add collards, lemon juice, garlic powder, salt and pepper. Cook another 4 minutes.
3. Add tomatoes and beans; cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. Ending cooking time will vary depending on how soft you like your collards.
Serve in individual bowls. Top with a squeeze of lemon and lemon-pepper seasoning if on hand.