Recipe for Spring Greens with Beans 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tbl olive oil
3 x cloves garlic, minced, up to 4
3 x scallions, sliced,
OR good-sized bunch garlic chives, minced
32 oz canned beans, drained and rinsed
(pink or black or navy beans)
1 tsp chili powder
12 oz spring greens with small leaves, stemmed, up to 16
(such as arugula or watercress or baby spinach)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Meal plan: Cook some quick-cooking brown rice. Make a simple coleslaw with shredded cabbage and a natural, low-fat dressing. Serve with a steamed green vegetable, such as broccoli or green beans.

In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base.

Cover and cook over low heat while preparing greens.

In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.

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