Greens and Beans (Yum!)


Here’s a little trivia for you guys…

What’s the number one ingredient missing from the American diet?  Now I don’t wanna give it a way or anything, but I’ll give you a hint… look at the picture above.

Yep… you guessed it, dark leafy greens or any dark greens for that matter.  Crazy, right?

Okay, here’s another one…

What’s the most consumed vegeatble in America??

This is really crazy. It’s the potato!! And I probably don’t have to mention that the most popular type of potato is a french fry. Come to think of it, I saw Alison Sweeney (The host on “The Biggest Loser” – my favorite tv show right now) on T.V. the other day and she mentioned that the first vegetable that MOST kids in America eat is a french fry!!

Can somebody please tell me HOW and WHEN a french fry fell under the category of “vegetable”?! WHAT IS THAT ALL ABOUT?

I love french fries as much as the next guy but if I’m sitting down to a plate of fries I certainly don’t count it as a salad!! I mean, c’mon now… let’s pull it together party people!

Back to the dish, this is a super-quick and super-yummy way to get some greens in. I used kale in this recipe you could certainly substitute just about any dark leafy green.

I find that when it comes to incorporating more greens (or any nutritious ingredients for that matter) the first battle is at the grocery store… if I don’t buy it, I won’t eat it. Once it’s in the fridge, chances are it will end up in my belly at some point during the week. And like I’ve said before, if you don’t know what to do with your veggies, remember… everything tastes good with garlic and olive oil, so even if you are feeling uninspired you can still eat a nutritious meal that taste great!

Oh and by the way… stay tuned, because Kale is the “101 ingredient” this month, so I’ll have lots more info about this glorious green coming your way!

Print Recipe
5 from 5 votes

Greens and Beans


  • 4 cloves of chopped garlic
  • 1-15 oz. can of white beans rinsed and drained
  • 1 pint of grape or cherry tomatoes halved
  • 1/4-1/2 cup of broth chicken or veggie
  • 1 head of kale stemmed and chopped
  • A pinch of red pepper flakes
  • 1 tsp of olive oil
  • Salt and pepper to taste


  • Heat olive oil in a large saute pan over medium heat. Once oil is heated through add garlic and red pepper flakes and saute until fragrant.
  • Stir in tomatoes and beans and season with a little salt and pepper. Allow them to cook for about two minutes or so or until heated through.
  • Add kale and broth and pop a lid on. Cook until the kale is wilted and nice and tender, about eight to ten minutes.
  • Serve and enjoy!
Course: DINNER, Gluten Free, Vegan, Vegetarian
Cuisine: DINNER, Gluten Free, Vegan, Vegetarian