Beans & Greens

Beans and Greens


Beans & Greens

This is a great "go to" recipe! Quick, tasty, easy to prepare and oh so healthy!
Prep Time20 mins
Active Time20 mins
Total Time40 mins
Course: Main Dish
Yield: 5 entree servings


  • 1 bunch kale can substitute chard, turnip greens, etc
  • 1 TBS olive oil
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 TBS Toasted Sesame Oil
  • 1/4 tsp crushed red pepper flakes or more per preference
  • 1 to 2 tsp dried oregano
  • 2 cups black eyed peas cooked (can substitute any dried beans)
  • salt and freshly ground black pepper to taste


  • Wash and drain the greens. Strip off the tough stems and tear leaves into 1/2" strips.
  • Heal olive oil in a large skillet. Cook garlic and onions over medium high heat until limp. Add kale a little at a time, stirring until it wilts and turns bright green.
  • Add the roasted sesame oil, red pepper flakes, oregano, salt and pepper.
  • Add black eyed peas to pan with greens and stir them around to heat thoroughly.
  • Serve over brown rice or polenta. Enjoy!
  • Nutrition information for 1 entree serving of Beans and Greens: 135 Calories, 6g Fat, 0.9g Saturated Fat, 25mg Sodium, 19g Carbohydrates, 5g Fiber, 4g Protein, 134% daily value Vitamin A, 14% daily value Calcium, 87% daily value Vitamin C, 9% daily value Iron.


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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