• Nikki Wagner

Middle Eastern Sauteed Greens with White Beans and Cauliflower Rice


Ingredients (greens): Onion & garlic, chopped Olive oil Large bowl of fresh greens, chopped 400g white beans, cooked or tinned 2 heaped teaspoons harissa Heat a couple tablespoons of oil in a large saute pan. Add onion and cook until caramelized, add garlic and cook another minute. Add greens, cook until wilted then add beans and harissa. Season to taste. You can use any greens you have, foraged greens or both. We used homegrown spinach, kale and silverbeet/chard as well as foraged chickweed. Chickweed is very high in iron, even more than spinach. And, as this is a vegan dinner I was trying to pack as much iron and vitamin C in it as possible. Ingredients (rice): Olive oil 1/2 -1 head of cauliflower (depending on size of veg and people to feed) 2 garlic cloves Juice and zest of one lemon 2 teaspoons sumac 2 handfulls fresh herbs (green onion, garlic chives, parsley, etc.) Salt and pepper Chop cauliflower into chunks and peel garlic. Place both in good processor and pulse until it resembles rice. Heat several tablespoons of oil in a large skillet, when hot add the cauliflower mixture. Stir to cook well, when almost finished add lemon juice, zest, sumac, salt, pepper and herbs. Stir well and taste for seasoning. Serve greens on top of cauliflower rice and drizzle with tahini or hummus and toasted nuts & seeds. Enjoy - N x


12 views

© 2016 Nikki Wagner Nutrition. Proudly created with Wix.com