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

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