Pan-Fried White Beans with Greens
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 263.3
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 497.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 8.0 g
- Protein: 2.8 g
View full nutritional breakdown of Pan-Fried White Beans with Greens calories by ingredient
Introduction
You can use all sorts of greens: collard, chard, spinach, argula, kale- anything sturdy & dark green! You can use all sorts of greens: collard, chard, spinach, argula, kale- anything sturdy & dark green!Number of Servings: 4
Ingredients
-
1/2 bunch collard greens or kale, stems removed
2 Tablespoons EVOO
2-3 big handfuls cooked cannelini white beans or 1-2cans
1/4 teaspoon fine grain sea salt
1/3 cup walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of one small/medium lemon (if it's larger, you'll probably want to use less as the flavor is quite prevalent & can dominate)
Salt and freshly ground black pepper
Directions
1. Finely chop greens, wash it, ad shake off as much water as you can. Set aside.
2. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stire to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
3. Add the greens and salt to the pan and cook for less than a minute, just long enough for the greens to lose a bit of their structure. Stir in the walnuts and garlic, wait 10 seconds, then sti in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat, check seasoning- add salt & pepper- and serve.
Serving Size: 2-4 (nutritional info used 4 to calculate)
Number of Servings: 4
Recipe submitted by SparkPeople user DIGGESDK.
2. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stire to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
3. Add the greens and salt to the pan and cook for less than a minute, just long enough for the greens to lose a bit of their structure. Stir in the walnuts and garlic, wait 10 seconds, then sti in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat, check seasoning- add salt & pepper- and serve.
Serving Size: 2-4 (nutritional info used 4 to calculate)
Number of Servings: 4
Recipe submitted by SparkPeople user DIGGESDK.