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Three-Minute Skillet Beans & Greens
5 min prep time
3 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook
Photo by
Renee Comet
How to Make Three-Minute Skillet Beans & Greens
You probably have everything you need to make this incredibly easy plant-based dish. Serve as as quick and easy meal for 2 on a busy night, or split into 4 servings to serve as a hearty side dish. This dish is packed with fiber from the beans and greens, and gets tons of flavor from a simple combo of curry powder and ground ginger. If you don't have fresh spinach, you could use frozen spinach, or sub in another green like kale or collard greens (heartier greens will need to cook for a few minutes longer).
To make a saucier dish, reserve the liquid from the canned beans and add some to the pan with the spinach. Add a splash of coconut milk for even more decadence.
5 min prep time
3 min cook time
4servings
3/4 cups
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Step-By-Step Instructions:
- In a large skillet, heat the oil over medium heat. Add the garbanzo beans, curry powder, ginger, and pepper, and stir to coat. Add the spinach and salt, and cook while gently stirring until the beans are heated through and the spinach is just wilted, about 2 1/2 minutes. Serve.
Nutrition facts
4 Servings
-
Serving Size
3/4 cups
- Amount per serving Calories 155
-
Total Fat
6g
- Saturated Fat 0.7g
- Sodium 170mg
-
Total Carbohydrate
21g
- Dietary Fiber 7g
- Total Sugars 4g
- Protein 8g
- Potassium 415mg
- Phosphorous 140mg
Ingredients
olive oil
1 tbsp
no-salt-added garbanzo beans (drained)
1 (15-oz) can
curry powder
1 tsp
ground ginger
1/2 tsp
black pepper
1/4 tsp
fresh baby spinach
1 (5-oz) package
salt
1/4 tsp
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