This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.
1 bunch beet greens, chard, or other green
1 small onion, sliced into thin half-moons
3-5 cloves garlic, smashed and diced
1/2 lb kielbasa or sausage of your choice, sliced
2-3 Tbsp lipid of your choice (we use bacon fat)
1-2 tsp Italian herbs
1/2 cup dry white beans (such as cranberry, cannellini, or great northern), cooked, or 1 15 oz can, drained
1 14 oz can crushed or diced tomatoes, or a few large ripe tomatoes, diced
Red pepper flakes (optional)
1 cup rice of your choice (we often use a mix of wild and long-grain brown rice)
Parmesan cheese (optional)
Rinse the greens and trim off any tough stems, the chop into bite-sized pieces. (I like to stack a bunch on top of each other, slice once or twice long-ways, then chop roughly the other way.)
Warm the fat or oil over medium heat in a heavy-bottomed large pan. Add the onion and cook, stirring, until it softens and begins to brown. Add the herbs and garlic and stir briefly - don't let the garlic burn!
Add the kielbasa and cook until lightly browned, then add the beans, greens, and tomatoes.
Cover and turn the heat to low. Let cook until the greens are wilted and all the ingredients are heated through, stirring occasionally, about 10 minutes.
If things seem to be sticking or you think they might burn, add a splash of water or broth. If it's too juicy, remove the lid and let some of the liquid steam off. Add red pepper flakes, if desired. Season with salt and pepper to taste.
Meanwhile, prepare rice according to package directions.
When everything is ready, scoop some rice into a bowl, top with the greens-meat-beans mixture, and grate some Parmesan on top. Enjoy!
1 small onion, sliced into thin half-moons
3-5 cloves garlic, smashed and diced
1/2 lb kielbasa or sausage of your choice, sliced
2-3 Tbsp lipid of your choice (we use bacon fat)
1-2 tsp Italian herbs
1/2 cup dry white beans (such as cranberry, cannellini, or great northern), cooked, or 1 15 oz can, drained
1 14 oz can crushed or diced tomatoes, or a few large ripe tomatoes, diced
Red pepper flakes (optional)
1 cup rice of your choice (we often use a mix of wild and long-grain brown rice)
Parmesan cheese (optional)
Rinse the greens and trim off any tough stems, the chop into bite-sized pieces. (I like to stack a bunch on top of each other, slice once or twice long-ways, then chop roughly the other way.)
Warm the fat or oil over medium heat in a heavy-bottomed large pan. Add the onion and cook, stirring, until it softens and begins to brown. Add the herbs and garlic and stir briefly - don't let the garlic burn!
Add the kielbasa and cook until lightly browned, then add the beans, greens, and tomatoes.
Cover and turn the heat to low. Let cook until the greens are wilted and all the ingredients are heated through, stirring occasionally, about 10 minutes.
If things seem to be sticking or you think they might burn, add a splash of water or broth. If it's too juicy, remove the lid and let some of the liquid steam off. Add red pepper flakes, if desired. Season with salt and pepper to taste.
Meanwhile, prepare rice according to package directions.
When everything is ready, scoop some rice into a bowl, top with the greens-meat-beans mixture, and grate some Parmesan on top. Enjoy!
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