All this talk about vibrant greens for iron, vitamin C, calcium and so on, it is hard not to desire to make them every day. This dish is combination of some of my favorites (and hopefully yours as well;), spinach and kale. Throwing in the beans for some additional iron, protein and fiber, makes this a satisfying main dish or a well-balanced side dish. If chickpeas or lentils are your love, they certainly work as well.
10 ounces kale leaves, stems removed, leaves chopped
10 ounces spinach leaves, stems removed, leaves chopped
1 Tablespoon olive oil
4 cloves garlic, sliced
4 ounces low fat cream cheese
2–3 Tablespoons vegetable broth, low sodium
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 15-ounce can black beans, drained and rinsed
salt and freshly ground pepper to taste
hot sauce (optional, yet recommended)
Heat olive oil in large sauté pan, over medium heat. Add garlic and cook 4–5 minutes, stirring occasionally, until slightly browned. Add cream cheese, vegetable broth, basil and red pepper, continuing to stir until cream cheese is melted. Add more broth as needed, until cream cheese is melted. Add kale and spinach in batches, continuing to mix together, until all of the greens are slighted wilted. Stir in beans, salt and pepper to taste. Stir well until blended and warmed throughout. Serve with hot sauce on the side for some additional heat.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.