I’m sure you have heard that greens like kale and chard are super foods with amazing health benefits, but what if the thought of “greens” makes you green? If you’re struggling to learn to like vegetables, I challenge you to give this sauté a try. The flavorful complement of fire-roasted tomatoes and pine nuts soften the hearty kale flavor, creating a dish that is palatable and delicious.
5 cloves garlic, diced
1 cup fresh organic herbs, I used oregano, thyme, rosemary, and basil
2-3 leeks, washed well and chopped
3 carrots, chopped
1-2 bunches greens, I used a mixture of organic kale, chard, and beet greens
2-3 organic tomatoes, diced
1 (14.5 oz) can Muir Glen Fire Roasted Tomatoes, no salt added
1 cup organic beans, cooked, I used garbanzo beans and fava beans
1/2 c pine nuts
1 tbsp maple syrup (optional)
salt and pepper to taste
Sauté garlic in cast iron skillet. Add leeks followed by carrots and sauté until tender. Add greens and herbs and sauté until tender. Add fresh tomatoes and sauté about 5 minutes, followed by fire roasted tomatoes. Stir in beans. Dash with salt and/or pepper, and sauté until warm. Taste; add syrup if desired. Serve topped with pine nuts. Enjoy!