White Bean Ragout with Greens
This tasty dish is packed with fiber, plant-based protein, and phytonutrients
Makes: 4 servings
2 containers (11oz) of Earthbound Farm Organic Power Greens *
2 Tbsp olive oil (try extra virgin for added phytonutrients)
3 large cloves garlic, finely minced
1 tsp dried thyme
1 tsp ground cumin
¼ tsp red pepper flakes (or to taste)
2 cups diced fresh tomatoes (with any juices)
1 can white or cannellini beans (15 oz, drained and rinsed)
Freshly ground black pepper
*May substitute any fresh baby greens such as kale, collard, spinach, or Swiss chard
Bring a large pot (6 quarts) of water to a boil over high heat; add the greens. Blanch the green until just tender, 3 to 5 minutes. Drain in a colander, pressing lightly with the back of a large spoon to extract some of the liquid.
Meanwhile, heat the oil and garlic in a large saucepan or skillet over medium heat. Add the thyme, cumin, and pepper flakes, and cook for 1 minute, stirring constantly. Add the tomatoes and beans and cook until the mixture is hot, about 3 minutes. Stir in the greens. Season with salt and pepper, to taste, and serve hot.
Nutrition information per serving: 250 calories, 8 g total fat, 1 g saturated fat,
41 g carbohydrates, 16 g fiber, 3 g sugar, 11 g protein, 200 mg sodium, 180% DV vitamin A, 70% DV vitamin C, 20% DV calcium, 50% DV iron.