Wild Beans and Greens
Serve as a topping on wild rice, pasta, or other cooked grain.
INGREDIENTS | SERVES 4
4 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons olive oil
2 cups wild greens, washed and chopped (lambsquarters, dandelion, heal-all, wild mustard)
2 cups wild beans, cooked
½ cup Ground Cherry Salsa (Chapter 16) (or 1 cup diced tomatoes)
1 tablespoon rice vinegar
1. In a skillet over medium heat, sauté garlic and onion in olive oil 5–10 minutes, until soft.
2. Lower heat and add greens. Cover and let simmer about 10 minutes.
3. Add cooked beans and salsa (or tomatoes) and cook another 10 minutes.
4. Turn off heat and add vinegar. Cover and let stand for 2–3 minutes before serving.