MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Beans, Greens & Grains
Categories: Rices, Beans, Vegetables, Greens
Yield: 2 Servings
1 1/4 c Water or broth
1 c Quinoa, long-grain white
- rice, or a mix of the two;
- rinsed
Salt & black pepper
14 oz Can of any beans
1 cl Garlic
2 tb Extra-virgin olive oil
1 bn Collard greens, kale,
- spinach, or other hearty
- dark leafy green
1 Lemon
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Toasted nuts or seeds
Fresh herbs
Cheese; grated or crumbled
Egg; soft-boiled
Avocado
Hot sauce or other sauces
In a large pot or Dutch oven, bring the water, quinoa, and a
generous pinch each of salt and pepper to a boil over high. Cover,
reduce heat to low and simmer for 13 minutes.
While the quinoa cooks, drain and rinse the beans, then transfer to
a small bowl. Finely grate the garlic over the beans, then add the
oil and a pinch each of salt and pepper, and stir to combine. Set
aside. Remove and discard any tough stems from the greens, then
roughly chop the leaves.
After 13 minutes, arrange the greens on top of the quinoa and
season well with salt and pepper. Cover and cook until the quinoa
is tender, 5 to 7 minutes. When the quinoa is tender, it's also
translucent and has a thin white tail. Remove the pot from heat,
scrape the beans over the greens, then cover the pot and let sit
for 5 minutes.
Finely grate some of the lemon zest over the beans and greens, then
cut the lemon into wedges. Eat the beans, greens, and grains with a
squeeze of lemon juice, salt, and pepper to taste and any toppings
you like.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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