MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Beans, Greens & Grains
Categories: Rices, Brns, Vegetables, Greens
Yield: 3 servings

1 1/4 c Water or broth
1 c Quinoa, long-grain white
- rice or a mix of the two,
- rinsed
Salt & black pepper
14 oz Can of any beans
1 sm Garlic clove
2 tb Extra-virgin olive oil
1 bn Collard greens, kale,
- spinach or other hearty
- dark leafy green
1 Lemon

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Toasted nuts or seeds
Fresh herbs
Grated or crumbled cheese
Soft-boiled egg
Avocado
Hot sauce or other sauces

In a large pot or Dutch oven, bring the water, quinoa
and a generous pinch each of salt and pepper to a boil
over high. Cover, reduce heat to low and simmer for 13
minutes.

While the quinoa cooks, drain and rinse the beans, then
transfer to a small bowl. Finely grate the garlic over
the beans, then add the oil and a pinch each of salt and
pepper, and stir to combine. Set aside. Remove and
discard any tough stems from the greens, then roughly
chop the leaves.

After 13 minutes, arrange the greens on top of the
quinoa and season well with salt and pepper. Cover and
cook until the quinoa is tender, 5 to 7 minutes. (When
the quinoa is tender, it’s also translucent and has a
thin white tail.) Remove the pot from heat, scrape the
beans over the greens, then cover the pot and let sit
for 5 minutes.

Finely grate some of the lemon zest over the beans and
greens, then cut the lemon into wedges. Eat the beans,
greens and grains with a squeeze of lemon juice, salt
and pepper to taste and any toppings you like.

By: Ali Slagle

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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