Greens and Beans

 

Living in the south for as long as I have has influenced many aspects of my life and my meal choices reflect my current location frequently. The biggest change on my plate is the heap of cooked greens and beans, two things I have never disliked but I also never thought to make a meal of them either. The difference from the ones I feast on and the ones typically found in the south it that there is no pig on my plate. Yes, I am a meat eater, yes, I like bacon but truth be told, I like my greens without the added pork products. Honestly, if they are made well, they do not need the bacon because they have tons of flavor all on their own. Despite the fact that I am technically a trained chef, while I can bake just about anything, my cooking skills sometimes are lacking and that is where famed vegan chef, Isa Chandra Moskowitz comes in, but more specifically her cookbooks. By using her books, I have learned how to make vegetable dishes every bit as amazing as the desserts I produce in my professional life. Appetite for Reduction as well as Veganomicon and Vegan with a Vengeance are some of the most used books on my shelf and I highly recommend picking any of them up if you come across them.

What you will need

1 tablespoon olive oil

1 small onion, diced

1-2 cloves of garlic

4 cups tuscan kale, torn, stems removed-about 4 ounces

3/4 cup vegetable broth, divided

1/4 teaspoon salt

3/4 cup tomatoes- sauce, puree or crushed

1 (14.5 ounce) can of white beans, any kind, drained and rinsed

1/4 teaspoon smoke flavoring-optional

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