We’ve all been there – it’s the middle of the work week, you’re scrambling to get home work done with the fewest tears possible all while one of the babies is hanging on to your leg, and your spouse is tied up with a Zoom call. You forgot to meal plan and now you need something to eat that isn’t frozen pizza (hey, I don’t knock the frozen pizza – we all need a little help sometimes).
For my family, one of the less-than-30-minute meals is Beans and Greens.
This might not be the Beans and Greens recipes you’re grandmama taught you – it’s one I found from Budget Bytes and have adapted over the years. Here’s how we make it:
1 lb Italian sausage (if it’s in links cut it out of the casings)
Half a white or yellow onion (or 1 small one), diced
A dollop of oil for your pan
1-2 cans of cannellini beans (more or less based on what you like!). Once the sausage
A big bunch of greens (Spinach, Kale, Collards, Mustard, Chard, etc), de-stemmed and clean
In a large skillet (with a lid!) heat up oil and toss in onion, when translucent add in the sausage. When the sausage has cooked, (some pink is okay) add in the beans – I prefer to drain and rinse them, but you do you. After the beans and sausage have been cooked together, add in the greens (make sure you’ve patted them dry after washing), and top with the lid to wilt the greens faster. When your heap of greens has shrunk, mix it all together and serve! We like to serve this over rice, but you could make garlic bread as a side too.
Working Writer Mom 