I had a gorgeous bunch of collards, beet greens that had been washed and prepped and a bunch of fresh spinach. Being short on time as usual, I needed something super quick and easy. I searched around the web and so many of the green recipes call for ham or turkey that it was tough to find many options. I finally settled back on my usual sautéed greens but with some inspiration from Epicurious, I added the fire roasted tomatoes as well-I loved the tanginess they added. The addition of the white beans turned it into a complete meal.
I actually hadn’t planned on posting this one, but it came out so well that I resorted to a photo of the leftovers on my phone. Delish!
- Heat oil in Dutch oven over medium high heat. Add onion and sauté until translucent, about 6 minutes. Lower heat, add garlic; sauté 1 minute. Add tomatoes with juice, Cajun seasoning and paprika, stir to combine and cook 2 minutes.
- Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Gently stir in beans and simmer 1 minute to heat through.
4 Servings
Amount Per Serving
Calories 236.2
Total Fat 4.1 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 1,354.6 mg
Potassium 668.4 mg
Total Carbohydrate 40.0 g
Dietary Fiber 9.4 g
Sugars 6.5 g
Protein 10.9 g
Vitamin A 121.8 %
Vitamin B-12 0.0 %
Vitamin B-6 14.4 %
Vitamin C 83.2 %
Vitamin D 0.0 %
Vitamin E 10.4 %
Calcium 21.2 %
Copper 14.9 %
Folate 48.5 %
Iron 25.3 %
Magnesium 16.0 %
Manganese 41.1 %
Niacin 4.0 %
Pantothenic Acid 4.4 %
Phosphorus 11.8 %
Riboflavin 8.9 %
Selenium 4.5 %
Thiamin 10.7 %
Zinc 9.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.