Though I do most of the cooking, I have a way of messing up things like pancakes and grilled cheese sandwiches. That means these things are in Mike’s cooking jurisdiction. In fact, these things even come with a song that goes “it ain’t grilled cheese, unless it’s burnt grilled cheese, like Anne makes it.”
What can I say? he has a point. He also has a really nice spin on one of our staples: Beans & Greens. He made it for his parents who were a little wishy-washy on this whole “vegetarian food” thing and they thought it was pretty darned good. Gasp! But then a few months later, they asked for the recipe. Double gasp! And it goes something like this.
What You Need
- 32 oz can black beans
- 6 oz tomato sauce
- 1/2 onion
- 2 cloves garlic
- 1 tomato
- 1 TBS dried basil
- 1 TBS dried oregano
- 1 bunch of kale or equivalent of mixed greens. We love bok choy, chard, kohlrabi greens, and collard greens too.
What You Do
- Drain those beans and get them cooking on medium in a large pot, covered.
- Chop the onions and garlic and toss them in with the beans.
- When the onions start to whither, toss in the herbs and tomato sauce.
- Prep your greens by de-ribbing them and tearing them into bite size pieces.
- Try a few beans to see if they are soft enough to your liking.
- When the beans are ready, toss in your greens, cover the pot, and let them wilt for about 1 minute.
- Mix the greens in and serve immediately.
The last time Mike made this, we served it with a side of fresh mixed salad greens (I know… we love our greens) and fresh French bread with local goat cheese on top. Mmmmm!