Have you taken the pledge to go meatless on Mondays?  Even if you haven’t committed to going meatless every Monday, it is still fun to incorporate new recipes into your diet.

White Beans and Greens

Source: Natural Vegan Kitchen by Christine Waltermyer

• 2 tablespoons water
• 1 small onion, diced
• 2 garlic cloves, minced (2 teaspoons)
• 3 cups cooked or canned cannellini beans or great northern beans, drained and rinsed
• 5 cups chopped kale
• sea salt
• ground black pepper

Heat the water in a large skillet over medium heat. Add the onion and garlic and cook and stir for 5 minutes, or until the onion is translucent and soft. Add another small splash of water if needed to prevent the onion from sticking to the pan. Add the beans and cook and stir for 5 minutes. Add the kale and another splash of water, if needed, to keep the beans from sticking to the skillet.

Season with sea salt and pepper to taste. Cover and cook for 5 to 10 minutes, or until the kale has wilted and is tender to your liking. Serve hot or at room temperature.

Take a look at how to prepare this meal: