I, for one, am happy the holidays are past.
While I love Christmas, it has its share of stresses too, including buying presents for everyone, making what seems like a never-ending list of recipes, and attending requisite family and friend gatherings. What should be a fun and exciting time can end up being quite taxing!
Now that we're safely into January and all has passed, I'm looking forward to getting back into my normal rut of a routine. 🙂
One of the things I'm most excited for this month is a reality show called Broken Skull Challenge.
If you're unfamiliar, it's basically a reality show that pits strong men and women against one another, with all of them vying for a chance to be the last man (or lady) standing. That person then attempts to complete the final 'skull-buster' obstacle course in order to win $10,000. Given our love of fitness, my husband and I are very excited for the show!
Personally, I find it extremely motivating to watch others either workout or eat healthy, so shows like this are my jam.
I'm also excited for this recipe. Though it doesn't look like much, this is a phenomenal little meal that really fills you up, makes you feel good, AND is quick, easy, and cheap.
This has been a favorite of mine the last month, as it is so quick and delicious! Pair it with my Spanish Rice or some chicken for a more complete meal...I also have a sneaking suspicion that a soft-boiled egg would be scrumptious on top as well!
Garlicky Beans and Lemony Greens
Ingredients
BEANS
- 1 Tablespoon olive oil
- 1 Tablespoon red onion chopped
- 2 garlic cloves minced
- 1 15-ounce cans black beans drained of the top inch of liquid
- 1 small tomato chopped
- sea salt to taste (I use about 1/2 teaspoon)
- 2 Tablespoons cilantro minced
GREENS
- 1 Tablespoon olive oil
- ¼ cup shallot or red onion chopped
- ⅛ teaspoon red pepper flakes
- 6 cups dark greens spinach, kale, or chard are all good options
- sea salt to taste
- lemon juice to taste
Instructions
BEANS
- Heat the oil in a medium saucepan.
- Add the onion and a sprinkle of salt, and saute for about five minutes.
- Add in the garlic and saute for another minute.
- Drain just the top inch of bean liquid out of the can, and pour the remaining contents into the pot.
- Stir in the tomato.
- Simmer for 10 minutes, stirring occasionally.
- Salt to taste, cool, and serve.
GREENS
- Heat the oil in a shallow pan.
- Add in the shallot and pepper flakes.
- Saute for 3-4 minutes until soft.
- Add in the greens and turn the heat off (leave the pan on the burner).
- As soon as the greens have wilted, remove the pan from the hot burner, and add in salt, to taste, and a good squeeze of lemon juice.
- Serve immediately.
Notes
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Judith S
I was so excited when today's recipe was for homemade condensed milk because I am allergic to corn and soy which are included in commercial condensed milk. i was so disappointed when I saw coconut milk because I am allergic to coconut. Oh well!!
Bobette
I just made your greens and beans and you have hit another home run! Simple and healthy and met my vegan needs but was an awesome addition to my husband's tacos too.
Lauren
That's awesome Bobette, thanks for the comment! 🙂
rockmyvegansocks
This looks so good!!! Can't wait to try it out =)
Haven't heard of the show - it sounds interesting.
Lauren
Thanks girl! 🙂
Angela
Mmm! Just tried this! Simple, quick and tastey. Would make this again!