About 4 cups collards, sliced in thin strips
1 – 15 oz can of Cannellini (also called White Kidney or Great Northern Beans)
|Steaming the collards|
2 T sesame oil
1 1/2 T tamari (or soy sauce)
1 T tahini
4 dashes of hot sauce (I like Sriracha)
Mix all together.
This is actually the same dressing as I use in the Pasta with roasted peppers and peanut fried tofu recipe (post: 9/3/13). I had some leftover so I used it in this recipe and it just worked!
Marinate the beans in the dressing for at least 20 minutes, but as long as overnight.
Meanwhile make the collards:
Steam the collards in a shallow saute pan for about 10 minutes, drain.
Add 2 T canola oil to the same pan while the collards are draining. Heat the oil on med-low heat, then add the collards back to the pan. Saute them for about 2 minutes, then add the cannellini beans and dressing. Saute for another 5 minutes. Serve.
I served this as a side dish with the Coconut Beet Fried Rice (post: 9/13/13). The two dishes sort of merged on my plate and tasted delicious mixed together!
You could also serve this over regular basmati rice, brown rice, or quinoa.
|Collards and Cannellinis|