Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better. A perfect choice when you're looking to get more beans and greens in your daily fare! Photos by Evan Atlas.

Recipe

Pink Beans with Spring Greens

Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better.

5 from 1 vote

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Course: Bean side dish

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: Leafy spring greens, Pink Beans with Spring Greens

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: to 6

Calories: 186kcal

Author: Veg Kitchen

Ingredients

1 ½ tablespoons extra-virgin olive oil
3 to 4 cloves garlic minced
3 scallions sliced, or agood-sized bunch garlic chives, minced
3 to 3 ½ cups cooked or two 15- to 16-ounce cans pink beans drained and rinsed
1 teaspoon good-quality chili powder
6 to 8 ounces small-leaf spring greens baby spinach, baby arugula, watercress, tatsoi, or any combination, rinsed well
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Heat the oil in a large skillet. Add the garlic and sauté over low heat until it just begins to turn golden. Add the scallions and sauté just until they soften a bit.
Stir in the beans and chili powder and cook over medium heat until heated through.
Add the greens to the skillet in 2 to 3 batches, covering and cooking down until wilted, making room for the entire amount.
Season to taste with salt and pepper and serve at once.