Pink Beans with Spring Greens
Leafy spring greens like spinach, arugula, or watercress pair beautifully with pink beans in this simple, garlicky skillet dish.
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Servings: to 6
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic minced
- 3 scallions sliced, or a good-sized bunch garlic chives, minced
- 3 to 3 ½ cups cooked pink beans or two 15- to 16-ounce cans, 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
Instructions
- Heat the oil in a large skillet over low heat. Add the garlic and saute until it just begins to turn golden, then add the scallions and saute until they soften slightly.
- Stir in the beans and chili powder and cook over medium heat until heated through.
- Add the greens to the skillet in 2 to 3 batches, covering and cooking down until wilted before adding the next batch, until all the greens fit in the pan.
- Season to taste with salt and pepper and serve at once.
Nutrition (Estimate per Serving)
Calories: 186kcalCarbohydrates: 26gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 418mgPotassium: 519mgFiber: 9gSugar: 3gVitamin A: 721IUVitamin C: 14mgCalcium: 63mgIron: 2mg
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