Italian Greens and Beans
1/2 small onion diced
6-8 cloves garlic, thinly sliced
6-8 ounces small mushrooms, sliced (baby portobellos or cremini)
1 tablespoon olive oil
1/3 cup dry white wine
1 big bunch spinach, cleaned, stemmed, and chopped
1 big bunch kale, cleaned, stemmed, and chopped
1 (15 ounce) can cannellini beans
salt and pepper, to taste
1. Saute the onion in olive oil over medium-high heat until translucent. Turn the heat down to medium low, and add garlic and mushrooms.
2. When the mushrooms begin to let off their juices and/or when garlic starts to brown, add the vegan wine and reduce.
3. Add the kale first and steam with the lid on for a few minutes. Add spinach and cannellini beans, stir, and put the lid back on.
4. Season with salt and pepper, to taste. Heat through.
Serve with seasoned vegan bread crumbs. Buono appetito!