Saturday, March 10, 2012

Beans, Greens, and 'Shrooms

I made this meal a week ago and wasn't going to post about it because it's boring and my pictures are...not good.  But I find myself wanting to make it again because it's everything I love in a meal - colorful, healthy, filling, versatile, easy to pack up leftovers for work lunch, and oh so tasty.   So that sealed the deal and now I'm posting so it's recorded here in my online recipe diary.

Beans, Greens, and 'Shrooms is code for sauteed kale, crimini (baby bella) mushrooms, and onions, mixed with pan-fried white beans.  It's all topped with lemon juice and parmesan cheese.  I served it with roasted sweet potatoes and wild rice (cooked in homemade vegetable stock).

That sounds like a lot of work, right?  It so isn't!  The sweet potatoes and rice cook themselves so that's a cinch (it's pretty hands off to throw a pan of potatoes in the oven and boil a pot of rice).  And all you need to do for the beans, greens, and 'shrooms, is wash, chop, and saute.  That part can be done in 20 minutes.

Leftover beans, greens, and 'shrooms are great topped with a poached egg, or thrown on a pizza crust with some good melty cheese.

Beans, Greens, and 'Shrooms
Serves 4 as a side

1 medium yellow onion, chopped
1 package mushrooms, sliced
1 bunch kale, stems removed and chopped
1 can or pint white beans, drained
salt, pepper, nutmeg, lemon juice, parmesan cheese

In a large skillet, saute onion and mushroom in olive oil over medium high heat for about 5 minutes or until they begin to soften.  Add salt and pepper to taste.  Add kale and nutmeg.  If the pan is pretty dry, I add a splash (maybe a Tablespoon) of liquid (water, wine, balsamic vinegar, or soy sauce) and cover to let the kale steam and wilt.

Remove kale/'shrooms from pan and squeeze with juice of half a lemon.

Add more oil to the pan and lightly pan fry your beans until they start to turn a little golden brown.  Be gentle when you stir, they'll probably fall apart (that's OK).  Add your kale/'shrooms back into the pot with the beans to mix gently and heat through.  Add more lemon juice or seasoning if needed, and serve topped with parmesan cheese.

ONE YEAR AGO:  Stuffed Mushrooms on Greens and Grains
TWO YEARS AGO:  Garlicky White Beans with Veggies and Egg
THREE YEARS AGO:  Baked Coconut Shrimp

1 comment:

  1. Making this ASAP! Thank you for the recipe, I love when I have everything on hand! YAY!