BEANS, GREENS, & GRAINS

Here is another quinoa recipe for the week from NYT Cooking!

Ingredients

• 1¾ cups water or broth (I used chicken broth)

• 1 cup quinoa, long-grain white rice or a mix of the two, rinsed 

• Salt and black pepper

• 1 (14-ounce) can of any beans (I used white navy)

• 1 small garlic clove

• 2 tablespoons extra-virgin olive oil

• 1 bunch collard greens, kale, spinach or other hearty dark leafy green (Kale for me)

• 1 lemon

• Toppings (optional): toasted nuts or seeds, fresh herbs, grated or crumbled cheese, soft-boiled egg, avocado, or hot sauce

Prep

1. 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.

2. 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.

3. 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.

4. 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.

Enjoy!

Original recipe here.