- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces) no-salt-added petite diced tomatoes, undrained
- 1 can (16 ounces) butter beans, rinsed and drained
- 6 cups fresh baby spinach (about 6 ounces)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- Optional: Hot cooked pasta and grated Parmesan cheese
- In a large skillet, heat oil over medium-high heat.
- Add garlic; cook and stir until tender, 30-45 seconds.
- Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally.
- If desired, serve with pasta and cheese.
- 4 garlic cloves, grated
- 1 tablespoon tomato paste
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1 teaspoon crushed rosemary
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 cups torn kale leaves (1-pound bunch), massaged if desired (see note 2)
- 1 tablespoon extra virgin olive oil
- 1-2 cans of butter beans
- Heat the canned beans (no liquid included) and under low heat stir in garlic, tomato paste, basil, oregano, crushed rosemary, smoked paprika, and cayenne pepper (if using). Cook 1 minute, or until the spices are fragrant.
- Stir in kale or collard greens and olive oil and cook for 5 minutes, or until the kale leaves are soft and wilted. Remove from heat and serve or store for later.
- Use the spices and vegetables that you already have in your kitchen.
- You can substitute kale for collard greens.
- Serving suggestions: serve with cooked quinoa, barley, farro, rice, or pasta if desired.
- Storage: Store in an airtight container and refrigerate for up to one week. Reheat on the stovetop or in the microwave.