Vegan Greens and Beans
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 Large Onion (Sliced)
  • 3 Cloves Garlic (Minced)
  • 2 Bunches Escarole (Chopped)
  • 1 Cup Vegetable Stock
  • 1 Tbsp Miso Paste (optional)
  • ¼ tsp Black Pepper
  • ¼ tsp Red Pepper
  • 2 15 oz. Cans of Cannellini Beans (Drained and Rinsed)
  • ¼ Cup Sliced Peperoncini (Adjust to Taste)
  • ⅓ Cup Breadcrumb
  • Vegan Parmesan Cheese
  • Rice
Instructions
  1. Wash and prepare all fresh produce as directed above. Escarole tends to have a lot of sand within the leaves, so make sure to rinse it well.
  2. In a stock pot with a small amount of oil, sauté the onion over medium/low heat. Stir frequently for 10-12 minutes or until the onion has caramelized.
  3. Add ½ the garlic, escarole, vegetable stock, miso paste and black/red pepper. Cover and allow the greens to wilt. Approx. 5 minutes.
  4. While the greens wilt, use a frying pan to sauté the rest of the garlic and the breadcrumb. Stir frequently to brown evenly. Set aside.
  5. Uncover the greens and stir in the beans and the peperoncini. Allow to simmer for 1-2 more minutes to thicken slightly.
  6. Serve over rice or by itself as a side dish. Top with generous amounts of grated vegan Parmesan cheese and toasted breadcrumb (gluten-free if desired).
  7. Store leftovers in the refrigerator for 3-4 days.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-greens-and-beans/