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.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.