Monday, April 28
Down Home Beans & Greens Stir-fry
So things have been a little weird lately and I’m a bit behind on blogging. Oh well. We’d eaten out or on the fly a little too much in the last week or so and both wanted a home-cooked meal. He had some collards from the Vegetable Husband basket, so I decided to make this dish from The Great Vegan Bean Book. It’s really easy and makes a perfect weeknight dinner. The first time I made it, I was worried it would be bland since it doesn’t have a lot of spices in it, but it really isn’t. I add a tiny bit of salt and pepper and that’s it. I don’t normally like collards, but Seth loves them. I have to say, I actually liked them in this. I’d used kale in it before, so I wasn’t sure about the different greens, but they were good. I cooked them for longer than the recipe said because tough collards are just gross. For a side, I just went with some corn. I know it’s not quite corn season just yet, but I really like corn alongside a simple dinner of beans and greens.
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