Tuscan Beans and Greens
Servings: 4
Ingredients
- 1 large bunch of kale stems removed and chopped finely (or 10 ounces bagged greens like kale or collards)
- 4 garlic cloves very finely minced or pressed
- 1 teaspoon dried Italian Seasoning or 2 tbsp. chopped herbs like basil, oregano, rosemary, scallions
- 1 ½ cups white beans of choice cannellini is nice - white kidney beans, drained, rinsed
- 2 tablespoons pitted kalamata olives chopped coarsely or halved
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons tomato paste
- 1 large tomato chopped
- Salt to taste if needed
- Marinated red onions garnish
- 2 tablespoons chopped fresh basil garnish
- 2 cups cooked brown long grain rice
Instructions
- Make marinated red onions by placing chopped red onions in bowl and covering them ½ way with vinegar and then cover with water. Allow this to marinade for at least 10 minutes. Use some of them in this dish and store the rest in a covered container in the refrigerator.
- Heat a large saucepan of water to rapid boil. Add a dash of salt and add the kale and immerse. Cook for 1-2 minutes until bright green and tender. Drain the kale.
- Meanwhile, make a dressing by mixing together the garlic, oregano, vinegar, mustard, tomato paste.
- Place the kale back into the drained pan. Add the dressing, beans and olives.
- Add the chopped fresh tomatoes and the rice and stir well.
- Serve on 4 plates and top each serving with a teaspoon or two of marinated onions and chopped fresh basil.
- Serve immediately.