Greens and Beans Plant-Based Nutritarian Dinner

Every day, I am supposed to eat 2 cups of cooked greens and at least a half cup of beans. Because I cook for a bunch of carnivores, I need meals that can be prepared ahead or quickly for my plant-based needs. I have recently been enjoying collard greens as my cooked greens and Greens and Beans Plant-based Nutritarian Dinner is now one of my go-to meals. It has tons of flavor, of course, and a lot of nutrients. It’s FILLING and I will often use leftovers for breakfast toast in the mornings.

Greens and Beans Plant-Based Nutritarian Dinner

I start by chopping up some well-washed collard greens and I saute’ them with garlic and chopped sweet potato in vegetable broth. Even though I am trying to follow the Eat to Live plan as best as I can, I DO add a smidge of coconut oil or olive oil to the pan because greens with oil just doesn’t seem right to me yet, lol.

 

 

Next, I chop up about 5 crimini or baby bella mushrooms and add them to the pot.

 

Then I add drained and rinsed beans, I usually prefer white kidney beans, but I’ve used chickpeas and red beans before too.

 

Chop up about a quarter tomato and add to the pot. This is optional, I like the tang it adds to the dish. I’ve also added a 1/4 of sliced red onion to the dish before and roasted red peppers.

Saute’ for a little while longer until the tomatoes soften. Add salt, pepper or any other seasonings you prefer. I found a great salt alternative blend by Braggs at my local health food store that I use. Low-sodium soy sauce is nice sometimes too, just don’t add too much.

Serve hot and enjoy. You can also squeeze a little fresh lemon juice over it for added flavor. It doesn’t look like much, but it really fills you up.   If you think you need a little more, you can make some polenta to serve on the side, over rice or serve it with a whole-grain flatbread. The dish fills me up by itself though and I find that I stay satisfied for a long time after.

In the mornings, if I have leftovers, I reheat this and “mash” the beans up a little with a fork to spread on Ezekiel toast. So good!