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Jan 4, 2013

Smokey Beans and Greens

So hearty and healthy.

Smokey Beans and Greens
Adapted from the Sauteed Brussel Sprout Greens with Bacon and White Beans recipe at Mary Makes Dinner. 
4 serving

  • 1 bunch of hearty greens, washed (preferably swiss chard)
  • 2 tsp. olive oil
  • 4 oz smokey marinated tempeh, store bought or homemade
  • 15 oz (or two cups cooked) white beans, drained

1. Separate the greens from their stems. Shred the greens and set aside. Thinly slice the stems like you would celery.
2. In a large skillet heat over medium heat saute the stems in one teaspoon of the olive oil for 5 minutes.
3. Add 1/4 c. of water to the stems and cover the skillet to allow the stems to steam. It should only take a few minutes.
4. Once the water has evaporated remove the stems from skillet and set aside.
5. Add the remaining teaspoon of oil to the skillet. Add the tempeh and cook until crisp.
6. Once the tempeh is crisp, add the shredded greens in batches. Use tongs to sort of fold the greens in until they’re all added. Cover the skillet and let the greens steam in their own juices for a minute or two. Uncover the skillet, give the greens a stir and recover to steam for another minute or two. Do this until the greens look sufficiently wilted. You may need to add a little water to the greens if they look too dry. Use your judgement.
7. Stir the beans into the greens and cover for a few more minutes until the beans are heated through. 
8. Eat it. We served this over quinoa, but it’s also really good with a side of cornbread.