Monday, September 3, 2012

Beans and Greens

This recipe was inspired by The Wild Cow's dish, Beans and Greens! It tasted so good I just HAD to find something similar that I could make at home so we didn't have to drive to East Nashville to get this dish. It was actually VERY good and tasted almost exactly like the dish at The Wild Cow. At the restaurant I get it with quinoa, but once I found out how many calories were in quinoa, I decided to trade it in for bulgur wheat.

Beans and Greens

*1 can of pinto beans, lightly drained
*Minced Garlic
*Olive Oil
*Salt and Pepeper
*Red Pepper Flakes
*Bulgur Wheat
* 3/4c. mayo
* 2 1/2T. lemon juice
* 3/4t. salt
* 1/2t. pepper

1. Heat about 1T. of olive oil in a small pot over low/medium. Add about 1-2 t. minced garlic. Let saute 1-2 minutes. Add the beans and cover on low.

1. Remove stems from Kale, wash carefully and lightly dry. Chop.

2. Heat a large saute pan and add enough olive oil to lightly cover the bottom of the pan (2T.-4T). Add as much garlic as you want (I used 2-4t.). 

3. Add kale, give a quick stir add salt and pepper, then cover to cook.
4. Once kale gets to the wilt-ness that you are comfortable with, lightly shake some red pepper flakes over. (5-10 minutes) Make sure it doesn't scorch. You can add water or oil to help this from happening.

Bulgur Wheat:
1. Prepare according to box directions except replace water with Reduced Sodium Chicken Stock.

Garlic Aioli Sauce:
1. Mix 3/4c. mayo, 1 1/2t. minced garlic, 2 1/2T. lemon juice, 3/4t. salt, and 1/2t. pepper. 
2. Set Aside.

The final product:
Scoop some bulgur wheat into a dish. Top with kale, then add beans on top. Drizzle with garlic aioli sauce and serve!

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