Wednesday, November 4, 2009

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.

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