MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Beans, Greens & Grains
 Categories: Rices, Beans, Vegetables, Greens
      Yield: 2 Servings

  1 1/4 c  Water or broth
      1 c  Quinoa, long-grain white
           - rice, or a mix of the two;
           - rinsed
           Salt & black pepper
     14 oz Can of any beans
      1 cl Garlic
      2 tb Extra-virgin olive oil
      1 bn Collard greens, kale,
           - spinach, or other hearty
           - dark leafy green
      1    Lemon

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Toasted nuts or seeds
           Fresh herbs
           Cheese; grated or crumbled
           Egg; soft-boiled
           Avocado
           Hot sauce or other sauces

  In a large pot or Dutch oven, bring the water, quinoa, and a
  generous pinch each of salt and pepper to a boil over high. Cover,
  reduce heat to low and simmer for 13 minutes.

  While the quinoa cooks, drain and rinse the beans, then transfer to
  a small bowl. Finely grate the garlic over the beans, then add the
  oil and a pinch each of salt and pepper, and stir to combine. Set
  aside. Remove and discard any tough stems from the greens, then
  roughly chop the leaves.

  After 13 minutes, arrange the greens on top of the quinoa and
  season well with salt and pepper. Cover and cook until the quinoa
  is tender, 5 to 7 minutes. When the quinoa is tender, it's also
  translucent and has a thin white tail. Remove the pot from heat,
  scrape the beans over the greens, then cover the pot and let sit
  for 5 minutes.

  Finely grate some of the lemon zest over the beans and greens, then
  cut the lemon into wedges. Eat the beans, greens, and grains with a
  squeeze of lemon juice, salt, and pepper to taste and any toppings
  you like.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM