Evening Edge
What’s For Dinner?
DEL.ICIO.US
Beans and Greens Over Brown Rice
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Low fat: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
This meal is certainly nutrition-packed. Dark, leafy greens like collards are a good source of vitamins A and C, beta-carotene, calcium and fiber. And the shortened cooking time left the greens tender, but still with a nice bite. I found tossing them during cooking with tongs made for even cooking.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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3 garlic cloves, minced
1 (16-ounce) bag chopped and cleaned collard greens, thick stems picked out
1 cup vegetable stock
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (8.8-ounce) package brown "ready rice"
Instructions:
In a large, well-oiled skillet, saute the garlic until softened and fragrant. Add the greens and cover for 1 to 2 minutes (you might need to do this in two or more batches until the greens shrink down). Remove cover and saute until greens are wilted and brightly colored. Add vegetable broth. Cover the pan and let the greens cook for 5 minutes. Add beans and cook, stirring occasionally until the beans are well-heated.
Meanwhile, microwave rice. Divide on two plates and top with greens and beans.
Meanwhile, microwave rice. Divide on two plates and top with greens and beans.
Nutrition:
Per serving: 665 calories (percent of calories from fat, 25), 32 grams protein, 98 grams carbohydrates, 20 grams fiber, 19 grams fat (2 grams saturated), no cholesterol, 318 milligrams sodium.
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