REDUCETARIAN - Eat Less Meat

Morning Beans 'n' Greens

Morning Beans 'n' Greens

By Jenny Warshafsky

This breakfast is a great way to get a big dose of iron in the morning! This is one of my favorite quick breakfasts and packs a heavy punch of protein to get the day started right.

INGREDIENTS

  • 2 cans beans of choice, drained

  • 2 handfuls of leafy greens of choice (I like swiss chard), roughly chopped

  • 3-4 roma tomatoes (or equivalent amount of other tomatoes), large diced

  • 1 small onion, chopped

  • 4 cloves garlic, crushed and chopped

  • ½ tsp paprika

  • 1 tsp dried thyme

  • 1 tsp dried parsley or cilantro

  • ½ tsp red wine vinegar or ½ lemon

  • 1 T olive oil or cooking oil of choice

  • Toast points (optional)

INSTRUCTIONS

  • Heat a large pan over medium high heat (pan is hot when small splash of water forms beads that move around the pan)

  • Add oil, followed by the chopped onion and the 1 tsp of thyme

  • Once the onion is translucent (about 1-2 minutes), add the garlic and cook until fragrant (about 30 seconds)

  • Add the tomatoes and cook until very soft (3-5 minutes)

  • Add the beans and the 1 tsp of parsley or cilantro and ½ tsp paprika

  • Cook until beans are heated through and softened slightly (2-3 minutes)

  • Add the greens and cook until just wilted; it may help to move everything around so the greens can get to the heat at the bottom of the pan (this will take longer for a heartier green like kale or chard but will be almost immediate with a delicate green like spinach or arugula)

  • Add the acid (the ½ vinegar or a good squeeze of your lemon) and turn off heat immediately

  • Serve hot on the side with toast points (if using)

Serves 4