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.
- 2 Tbsp olive oil
- 1 Large Leek, white and light green part only, thinly sliced
- 1 Tsp kosher 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