With the weather firmly standing in Spring territory lately (we hit 70 this weekend!), things are starting to bloom and green. If you have done or are doing a CSA, you may be getting a ton of greens at this time. Or you may have that in store for you in the coming weeks. After the first couple of weeks of my first CSA, my salad spinner and I became BFFs. We are going to be tight again in the coming weeks.
I have been doing a small CSA type box recently that has been featuring lots of kale and swiss chard. I have been totally loving it. Both because the greens are healthy and delicious, and because I really love when I am given the food to create with since it takes a lot of the decisions out of the equation for me. I am not a terribly decisive person. I was a huge fan of my Magic 8-Ball as a child. Though it never seemed very decisive either, I swear I got “Ask again later” more frequently than should have been statistically possible.
This dish is a product of both the green beans and kale I got recently in my produce box. I am so excited about this one because I am a huge fan of Francese, and I get a craving for it semi-frequently. Since it is usually done with chicken, my veggie spin has always been on pasta, but this version is sooo much better. Especially for this time of the year, where I want lighter fare that is still filling.
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- 1 tablespoon EV Olive Oil (or vegan margarine or butter)
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 cups cut Green Beans
- 1 small bunch Kale (remove stem and chopped)
- ¼ cup Veggie Broth
- ¼ cup White Wine
- 1 can Cannellini Beans (drained and rinsed)
- ¼ cup fresh Lemon Juice (1/2 lemon)
- ¼ cup fresh Parsley (loosely packed, measured then chopped)
- Salt and Pepper (to taste)
- In a large saute pan add the oil, garlic, and onion and saute about 2 minutes
- Add the green beans, and kale
- Cook until the beans are tender but crisp, about 5 minutes
- Add the broth, wine, and beans, and cook until hot, about 3 minutes
- Stir in the lemon juice and parsley
- Taste for seasoning, add salt and pepper to taste
- Serve and eat up!!