This has been one of my favorite recipes to prepare for years. It’s not only incredibly filling, it’s inexpensive to prepare, healthy and full of protein. I wasn’t really positive if Kenya would like it, but he surprised me and ate every last bite. I also love making this dish for my vegetarian friends because it’s so hearty and filling.

Collard greens are my favorite greens to use in this recipe because they’re a nutritional all-star. Packed with calcium and vitamins A, C and E — just to name but a few of it’s numerous nutrients — it’s also high in soluble fiber, which is great for getting things moving, if you know what I mean!

Preparation is so easy. Just chop your veggies and toss everything else into the casserole dish. In no time you’ll have a one pot meal that melts in your mouth and is also good for you.

Smothered White Beans (4-6 Servings)

2 Tbsp Olive Oil
1 Large Leek, white and light green part only, thinly sliced
1 Tsp Salt
1 Garlic Clove, minced
2 Cups Collard Greens or Kale, julienned
1 Tbsp Fresh Oregano or 1 Tsp Dried
1 14 Oz Can Chopped Tomatoes
2 Cups or 1 15 oz Can Cooked White Beans, drained

1. Preheat oven to 350 degrees.
2. In a saute pan (or oven proof casserole dish such as Le Creuset) saute the leeks over low to medium heat until soft, about 5 minutes. Add the salt, garlic, oregano and salt and remove to a separate plate or bowl.
3. Combine the leeks with the greens.
4. Place half of the greens/leek mixture in the bottom of the casserole dish.
5. Cover with beans and then with the remaining greens.
6. Pour the can of tomatoes over the bean/greens mixture.
7. Cover and bake for 30 minutes (can also be cook on low heat on top of the oven for 25-30 minutes).
8. Serve.

*Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, just heat in a pot over low-medium heat or defrost in fridge for 24 hours.

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Tags: casserole recipes, catherine mccord, collard greens, cooking organic, cooking with kids, food bloggers, food blogging, garlic, healthy recipes, kale, leek, olive oil, one pot meals, organic cooking, organic foods, salt, smothered beans, tomatoes, vegan cooking, vegan recipes, vegetarian cooking, vegetarian recipes, white beans

This entry was posted on Tuesday, April 28th, 2009 at 3:36 pm and is filed under All Recipes, Beans, Big Kids Recipes, Dairy Free, Egg Free, Entrees, Freeze Well Recipes, Lunch Ideas, Menu Ideas, Side Dishes, Toddler Bites, Vegan, Vegetables, Vegetarian, gluten free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.