Recipe Challenge: “Use What You’ve Got” Greens and Beans

This is a super versatile recipe that I’ve used for years, but has been a staple for shelter-in-place. It’s really flavorful, hearty and can be easily adapted around what you have in your fridge and pantry. It’s great as is, but my favorite way to serve it is over a chewy grain like farro or barley. A great weeknight meal that reheats for easy leftovers.

Adapted loosely from Food Network


  • 1 tbsp avocado oil
  • 1 chopped onion (can sub shallot, which is also delicious)
  • 2 cloves garlic, sliced
  • 1/4 tsp red pepper flakes (adjust to desired spice level)
  • Juice of half lemon
  • Salt + pepper, to taste
  • 2 cups kale, washed, stems trimmed and chopped (would be great with any hearty leafy green (e.g., collards) or even broccoli, but I would lightly steam in advance)
  • 1 (15-oz can) of any beans (as you can see in the photo, I actually used lentils this time because that’s what I had, but my favorite for this recipe is pinto beans)
  • 3/4 cup chicken broth


  1. Heat oil over medium heat in a Dutch oven or large pan.
  2. Add onion and garlic slices. Saute until tender, about 3 minutes. Add the red pepper flakes, salt and pepper; stir until fragrant. Add the kale and saute until it cooks down slightly, but is still bright green.
  3. Add the beans and chicken stock. Cover and let cook on low heat for 10 minutes.
  4. Add fresh lemon juice and serve.

Nutrition (serves 4): 157 calories, 5g fat (1g saturated), 323mg sodium, 23g carbohydrates, 6g fiber, 3g sugar (0g added), 8g protein

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