Cannelini Beans with Beet Green Ribbons

Looking for that light, healthy side dish that packs in the flavor? This side dish will make you want to eat healthy.

When I was in the market this week to pick up beets I was approached by a lady that wanted to know if you could eat the greens from beets. We ended up having a conversation about this power food. Beet greens are wonderful simply sauteed with a little salt and pepper or as an added ingredient to other dishes.

The creaminesss of the cannelini bean pairs well with the wilted beet green. The sun dried tomato adds a little sweetness with a slight acidity to help balance and pull the flavors together.

Cannelini Beans with Beet Green Ribbons
3 cups of beet greens
1 tbsp of olive oil
1 can cannelini beans
1/3 c. sundried tomatoes - finely diced
1/2 lemon - juice
1 tbsp red wine vinegar
1 minced clove garlic
1 tbsp finely chopped flat leaf italian parsley
salt and pepper to taste

Saute greens in 1 tbsp of olive oil until greens are wilted. Strain and rinse can of beans. In a bowl add remaining ingredients. Mix well. Add salt and coarse black pepper to taste. This recipe can be served warm or chilled.