Hard Times Beans and Greens Skillet with Toast

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 cups kale, chopped
• 2 cups collard greens, chopped
• 2 cups cooked beans (pinto or black beans)
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• Juice of 1/2 lemon
• 4 slices of hearty bread

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, smoked paprika, and red pepper flakes.
4. 4 Add kale and collard greens, cooking until they begin to wilt.
5. 5 Pour in the beans and vegetable broth. Simmer for 15 minutes.
6. 6 Season with salt, pepper, and lemon juice.
7. 7 While the greens cook, toast the bread slices until golden brown.
8. 8 Serve the bean and greens mixture hot, accompanied by the toast.

Equipment

• Large skillet
• Toaster or skillet for toasting bread

Variations

• Add diced tomatoes for a tangier flavor.
• Use sausage or bacon for a non-vegetarian twist.

Substitutions

• Use spinach or Swiss chard if kale or collard greens aren't available.
• Substitute vegetable broth with chicken broth for a richer taste.

Pairings

• Serve with cornbread for a Southern touch.
• A glass of crisp white wine complements the flavors well.

Nutrition

Tips

• For a smokier flavor, add a dash of liquid smoke with the broth.
• Feel free to use any hearty greens you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pairs perfectly with a simple green salad.
• Add a fried egg on top for extra richness.

FAQ