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Name: Beans & Greens Saute
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 2 Tbsp Olive Oil; 2 cloves Garlic chopped fine; 1 lb Cleaned Beet Greens coarsely chopped into 1" pieces; 1 cup Cooked or Canned Navy Beans warmed; 1 cup Cooked or Canned Black Beans warmed; 1/2 cup Chicken Broth; Salt & Pepper to taste; Malt Vinegar to taste

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INGREDIENTS

2 Tbsp Olive Oil
2 cloves Garlic ; chopped fine
1 lb Cleaned Beet Greens ; coarsely chopped into 1" pieces
1 cup Cooked or Canned Navy Beans ; warmed
1 cup Cooked or Canned Black Beans ; warmed
1/2 cup Chicken Broth
Salt & Pepper ; to taste
Malt Vinegar ; to taste

Servings

INSTRUCTIONS

In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until its aroma is apparent, taking care not to brown or scorch. Add the beet greens and toss briskly with a wooden spoon. As the beet greens wilt and cook, add the warmed beans and broth, then toss until the ingredients are well mixed and heated through.

Season with salt, pepper and vinegar to taste.

Helpful Tips: If you use canned beans in the recipe, you can drain some of the liquid after they are warmed, but save the reserved liquid to add at the end result, if desired. The beets from these greens can be used as a cooked recipe or added to hard boiled eggs in a brine, which I grew up on.

NOTES

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 4 Servings

Calories: 422
Calories from Fat: 226 (54%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 5.3g
Cholesterol 115mg		35 %
Sodium 147.1mg		5 %
Potassium 498.6mg		13 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 9.2g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 422

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