• Nikki Wagner

Herby Baked Beans and Sauteed Greens


Trying to make yummy dinners from all the beautiful veggies in the garden!

Tonight's dinner - Herby Baked Beans and Sauteed Greens.

For the beans:

Olive oil for the pan 2 onions 10 cloves of garlic Large bunch of lemon thyme 1 litre (quart) chicken stock 2 x 400g tins of white beans (or pre-cooked) 1 cup tomatoe paste or puree Salt and pepper to taste Handful of each: basil, oregano, parsley

Saute onions in hot oil until brown, add garlic and cook for a few more minutes. Add thyme, beans, tomato paste and stock. Bring to boil, then simmer one hour.

Add salt, pepper and other herbs. Taste and adjust to your liking (a few dashes of hot sauce is good, too). I also added 1 tablespoon of ghee after the heat was turned off to add a nice sheen to the beans.

For the greens:

Heat coconut oil in a pan, add onion and kale stems (finely chopped) and sautee until soft. Add zucchini slices and cook until browned. Add chopped kale (or any other greens). Cook until greens are wilted.

This dinner is packed with protein and fibre. I also includes the three veg categories that are most important to eat: sulfur-rich, leafy and colourful.

Enjoy - N x


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