Savory Garlicky Beans and Greens

Ingredients:

• 6 cloves of garlic finely chopped

• ¼ cup veggie broth

• 4 heaping/packed cups of chopped greens (I used baby Bok Choy including the stems, but this is very good with Kale too!)

• 1.5 Cups canned (or home-cooked) white/canellini beans rinsed (this is also good with black or pinto beans)

• ½ tsp soy sauce or GF Tamari

• 1 tsp garlic powder

• 1 tsp Nutritional Yeast
  

Directions:

1. Add the veggie broth and chopped garlic to a pan or skillet on the stove, and boil/sauté the garlic for 3-5 minutes on medium to high heat, until the garlic is cooked and tender.

2. If the broth completely evaporates and boils off, de-glaze the pan by adding more veggie broth.

3. Once the garlic is tender, add your chopped greens to the pan and cover with a lid to let steam for about a minute or two, until the greens soften and wilt.

4. Take the lid off and mix the greens into the garlic and broth.

5. Add the beans (if canned, make sure to rinse the beans in a strainer before adding them) to garlic and greens and mix. Cook just until the beans are thoroughly heated through.

6. Add the soy sauce, garlic powder, nutritional yeast and mix. Taste and adjust seasonings as necessary!

7. Serve on whole grain toast, over cooked quinoa or brown rice, or over a baked potato or sweet potato.

Variations:
For more of a Mexican style, use black or pinto beans instead of white beans, and season with taco seasoning or chili powder and serve with salsa and/or a homemade fat free cheezy sauce.