Vegan Mofo: Day 3 – Quick and Tasty Beans & Greens
Tonight’s dinner was pulled together from my weekly organic fruit and vegetable box delivery. There was a time that I hated carrots, cooked or raw. I love carrots now, and I while still think black licorice was created merely to torture people, I love the sweet and subtly licorice flavor of fennel.
Tonight, I roasted some carrots and fennel with tarragon and thyme, and cooked up some really easy and tasty cannellini beans, kale, and tomatoes.
Beans, Greens, and Tomatoes
1/2 large onion
3 cloves garlic, minced
1 1/2 cups canellini beans, or 1 15 oz can
1 14 oz can fire-roasted tomatoes
1 large bunch of kale, washed well, and torn into bite-sized pieces
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
2 bay leaves
juice of 1 lemon
salt to taste
2 tsp olive oil
Heat olive oil in a large skillet or pot over medium-high heat, and add red pepper flakes. Add onion and cook until translucent . Add the garlic and cook until fragrant. Toss in all of the spices, the white beans and the tomatoes and simmer for 5 minutes. If the mixture is looking really dry, add a little bit of water or vegetable broth.
Stir in the kale. You may need to add it in batches. Add as much as you can fit in the pan, and stir as it wilts. Once you’ve added all of the kale, cover and simmer for 10-15 minutes, or until the kale is as tender as you like. Add the lemon juice and salt to taste.
I topped this with lots of nutritional yeast (it was tasty without, too), and it really complimented the roasted carrots and fennel.