“G-BOMBS” is an acronym that you can use to remember the most nutrient-dense, health-promoting foods on the planet. These are the foods that you should eat every day, and they should make up a significant proportion of your diet. These foods are extremely effective at preventing chronic disease and promoting health and longevity.Dr. Fuhrman went on to talk about the health benefits of each food and why he feels they are so important. Then he went on to try to sell you his product (blah, blah, blah). That not withstanding I do believe the information given on these "super" foods is well warranted and scientifically proven.
The reason I am sharing this information with you is because I found a great recipe that uses 3 of these foods as well as heart healthy olive oil. This recipe is from Cuisine at Home (big surprise huh?), Issue #77.
This recipe for Beans and Greens is easy, peasy and delicious. Canned white beans, fresh kale, and onions all come together for a wonderful side dish or vegetarian meal.
I served mine with Chicken Cutlets as suggested in the original recipe and it made for a wonderful and heart healthy meal. I cooked up the chicken first and then used the same pan with the chicken bits stuck to the bottom, to cook the beans and greens. If you want a vegetarian meal follow the directions below but use vegetable broth or water instead of the chicken broth.
Beans and Greens
adapted from Cuisine at Home
2 T. olive oil
1 onion, chopped
2 t. flour
1 t. Italian Herb Paste
3/4 c. chicken or vegetable broth
1 (15 oz) cannellini beans, drained and rinsed
1 bunch kale, stemmed and leaves chopped
1 t. garlic hot sauce
Salt and Pepper to taste
Heat oil in a large skillet over med high heat. Add onions, cook and stir until translucent. Add the flour and Italian herbs. Cook 1 minute, stirring constantly. Add the broth, cook and stir until slightly thickened. Stir in the beans, kale and garlic sauce. Cook and stir for a couple of minutes until the kale is wilted and the beans are heated through. Season to taste with salt and pepper. Print Recipe
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