Pink Beans with Spring Greens
Recipe type: Bean side dish
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better.
  • 1½ tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 3 scallions, sliced, or agood-sized bunch garlic chives, minced
  • 3 to 3½ cups cooked or two 15- to 16-ounce cans pink beans, drained and rinsed
  • 1 teaspoon good-quality chili powder
  • 6 to 8 ounces small-leaf spring greens (baby spinach, baby arugula, watercress, tatsoi, or any combination), rinsed well
  • Salt and freshly ground pepper to taste
  1. Heat the oil in a large skillet. Add the garlic and sauté over low heat until it just begins to turn golden. Add the scallions and sauté just until they soften a bit.
  2. Stir in the beans and chili powder and cook over medium heat until heated through.
  3. Add the greens to the skillet in 2 to 3 batches, covering and cooking down until wilted, making room for the entire amount.
  4. Season to taste with salt and pepper and serve at once.
Recipe by VegKitchen at