I’ve talked to a few people at work about beans and it appears as though many people only eat green beans and baked beans. I remember eating black eye peas growing up for new years, but not very often throughout the year. If you’re not eating beans, legumes, you’re missing out on a whole bunch of nutritional goodness. They are actually more effective at removing extra cholesterol from your system than oats.
I’m not even going to get into the health benefits of greens. Needless to say, this dish packs a nutritious punch and tastes delicious. The beans get all creamy, like potatoes and this will really stick with you!
Servings: 4 nice size side dishes
Price per Serving: .97
1 cup vegetable broth
2 cans beans (your choice; I like small navy beans for this)
½ teaspoon crushed garlic
1 bunch of chopped fresh kale
½ teaspoon crushed red pepper flakes (add more if you like a lot of heat)
1 teaspoon salt
1 teaspoon liquid smoke
- Heat a large saucepan on medium-high.
- Add everything except the beans and kale and stir until the salt dissolves.
- Add the beans, turn the heat up some if necessary and bring everything to a boil.
- Once the broth is boililng, begin adding your greens in batches. Toss them with the beans and broth as you add them so they wilt.
- Once you’ve added all of the kale let it simmer for about 10 minutes. You want the greens to retain their color and not turn into mush.
- Remove the pan from the heat and serve.
This is #6 of 7 Side Dishes that Just Might Steal the Show