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Garlicky Beans and Lemony Greens

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 262kcal
Author Lauren Goslin

Ingredients

  • BEANS:
  • 1 T. olive oil
  • 1 c. red onion chopped
  • 4 garlic cloves minced
  • 3-15 ounce cans black beans drained of the top inch of liquid
  • 1 small tomato chopped
  • ¼ t. cayenne
  • sea salt to taste (I use about 1/2 teaspoon)
  • 3 T. cilantro minced
  • GREENS:
  • 1 T. olive oil
  • 3 small shallots or about 1/4 cup red onion, chopped
  • ¼ t. red pepper flakes
  • ~6 c. 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 cans, and pour the remaining contents into the pot.
  • Stir in the cayenne and 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.
  • 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

Nutrition facts are based on using 1/2 teaspoon sea salt in the beans, 1/4 cup shallot, and six cups of spinach. WW points (SmartPoints): 3

Nutrition

Serving: 1 | Calories: 262kcal | Carbohydrates: 43g | Protein: 13g | Fat: 5.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 5g | Sodium: 968mg | Fiber: 11.1g | Sugar: 3g