If you’re a vegan or even a vegetarian, you could be running a little low in calcium and some key vitamins that carnivores get from eating meat. Rather than run out and kill something to drink its blood, do what those thousand pound cows do to get their strength – go for the greens! This is a quick way to get greens’ goodness that tastes really good (always a nice bonus!).
Jo Donna likes this served over rice noodles, while I prefer a bed of seasoned rice. But either way (you can also nestle it over mashed potatoes), I think you’ll appreciate the rich blend of flavors.
* 2 tsps olive oil
* 2 tsps chopped garlic
* 1/2 tsp sweet basil
* 1/2 tsp oregano
* One package of frozen chopped spinach, thawed and drained of as much moisture as possible (or you can use a double handful of fresh, or a can of drained)
* 1 Tbsp flax seed meal
* one can of pinto beans, drained and rinsed
* 1/2 yellow onion, chopped
Heat the oil, garlic, and spices until simmering hot, so the flavors can develop; add the spinach and flax meal, stirring the oil blend in well. Press the greens down and let them heat through, stirring once or twice.
Keep the heat medium low so the flavors can incorporate with the greens.
After 15 minutes, add the beans and onion, then allow all to heat well.
NOTES: you can also use collard, turnip, or other greens instead of the spinach;
a few shots of pepper sauce help bring out the flavors well; the key to this is to cook the blend low and slow to allow the flavors to really work through the greens.