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1/2 cups garbanzo, cannellini or navy beans

1/4 cup sliced white onion

2 garlic cloves, chopped

dash crushed red pepper ( optional)

4 cups kale, spinach, collard greens, beet greens or combination)

1/4 tsp garlic powder

2 tbsp extra virgin olive oil

salt

pepper

1/2 fresh lemon

 

In a medium sauté pan,  in order, add beans, onion, chopped garlic, crushed red pepper and kale.  Top with garlic powder and olive oil.  Salt and pepper to taste.  Turn heat on and cover for about 3-5 minutes or until greens start to wilt.  Remove cover and stir.  Continue to cook until greens are wilted and beans begin to brown.  Turn heat off and evenly squeeze juice of lemon on top.  Serve.