More often than not, the best recipes I make come when I end up winging it. You know… those times when you seem to just throw everything and the kitchen sink in the pan, and it comes out tasting so much better than when you followed the recipe for a 5 star restaurant meal to a “T”. That’s exactly what happened with this greens beans and rice recipe.
I had come up with it on a whim. I wanted a fast, hot lunch, and I didn’t want to take a lot of time to make it. And there weren’t any leftovers in the fridge that I could pick from at the time.
Lately Hubs like to have a variety of greens in his lunch box salad, and we had an overabundance of the Super Greens from Wegmans. It’s a mix of baby kale, baby spinach, swiss chard and beet greens. Rather than letting it go to waste, I had added some to a batch of chicken gnocchi soup I had made earlier that week.
But there was still quite a bit of greens that we were going through at a snail’s pace. And I’m not a huge salad fan. So I decided to make a rice & beans meal to use up some ingredients in our pantry and freezer, as well as use up these greens.
Not only was it super frugal and incredibly simple, but it was also really delicious.
Ingredients:
- 2 Tablespoons oil, like olive, sunflower or avocado
- 1 onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups Great Northern beans {approximately 1 can – I used beans I prepped earlier and froze}
- 1 1/2 cups cooked rice
- 2 cups leafy greens such as: spinach, chard, kale, beet greens
- 1 cup chicken or veggie broth
- salt & pepper to taste
Directions:
- In a skillet over medium heat, saute the onion and garlic in oil until tender and translucent, about 5 minutes.
- Add in beans, rice and greens, and enough broth so nothing sticks to the skillet.
- Cook until greens are wilted, about 5 minutes. Serve warm.
Serves 6
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