Servings: 2
Prep time: 0:05
Total time: 0:20
Source: adapted from CalciYum by David and Rachelle Bronfman
Ingredients:
1 medium onion, finely chopped
1 can of cooked white beans (e.g. great northern, haricot, cannelini etc.)
1/8 cup (25ml) chopped dill (I usually use 2 tsp. of dried Dill
1 bundle of chopped kale or other greens
1 tbsp freshly squeezed lemon juice
2 tbsp water
1 tbsp soy sauce
Directions:
Sauté the onion in water over a medium heat for 3 minutes. Add dill and cook for a further 1 minutes. Add the greens cover and cook 5 minutes stirring occasionally. Cook until greens are wilted and soft. Add the rinsed and drained beans and simmer stirring occasionally until heated through.
Recipe Serves 2 main dish, 4 side dishes.
Note: in the winter I like to use a bag of frozen greens like spinach. This is a very nice way of serving calcium-rich beans and greens together. Serve hot or cold. If serving cold you can drizzle with a savory Vinaigrette.
Prep time: 0:05
Total time: 0:20
Source: adapted from CalciYum by David and Rachelle Bronfman
Ingredients:
1 medium onion, finely chopped
1 can of cooked white beans (e.g. great northern, haricot, cannelini etc.)
1/8 cup (25ml) chopped dill (I usually use 2 tsp. of dried Dill
1 bundle of chopped kale or other greens
1 tbsp freshly squeezed lemon juice
2 tbsp water
1 tbsp soy sauce
Directions:
Sauté the onion in water over a medium heat for 3 minutes. Add dill and cook for a further 1 minutes. Add the greens cover and cook 5 minutes stirring occasionally. Cook until greens are wilted and soft. Add the rinsed and drained beans and simmer stirring occasionally until heated through.
Recipe Serves 2 main dish, 4 side dishes.
Note: in the winter I like to use a bag of frozen greens like spinach. This is a very nice way of serving calcium-rich beans and greens together. Serve hot or cold. If serving cold you can drizzle with a savory Vinaigrette.
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