We are scraping the barrel with fresh food in the house right now. After all, it is the end of the month and we broke our food budget for February like a week ago.
One of the smartest things that I’ve started doing is stocking up on frozen greens so we always have something nutritious on hand to work with. Our local store carries everything from spinach to kale and all that is in between.
Obviously, these don’t work well for a salad but they are perfect for soups and stews and sautés. And after digging through the depths of the pantry, these collards were the perfect accompaniment for this hearty stew.
Red Beans and Greens Stew
- 1/2 an onion, chopped
4 cloves of garlic, minced
1 Tbls olive oil
2 cups chopped collard greens (frozen or fresh)
1 15 oz can diced tomatoes (not drained)
1 15 oz can of kidney beans, drained and rinsed
1 cup cooked wheatberries (barley or wild rice would also work)
1 1/2 cups chicken or vegetable broth
1 Tbls chili powder
salt to taste (I used 3 pinches)
cayenne to taste (I used 3 dashes)
Saute onion and garlic in olive oil until fragrant.
Stir in the remaining ingredients. Bring to a boil then reduce to simmer for 15 minutes.
Number of Servings: 4
I can’t get over how stupid easy this was to make and how utterly delicious and satisfying it was.
It starts like all good recipes do: with onions and garlic.
Add a few pantry items, shoving your gas bill out of your mind apparently.
Adjust spices to your taste and devour. I’m especially loving the chewy wheatberries. I even cooked extra to add to my oats this week.