Collard Greens with Beans and Rice

This is another dish inspired by the local farmers market. It's a complete protein meal that's easy to put together. Everyone in my family liked this one!!

Collard Greens with Beans and Rice
Serves 4

2 T olive oil
2 T Earth Balance
2 small sweet Spanish onions, thinnly sliced (or shallots)
4 garlic cloves, sliced
 pinch of crushed red pepper flakes
1 bunch collard greens, stemmed and cut into 1 inch wide pieces
1 C. water
1 vegetable bouillon cube
1 15 oz. can cannellini beans
1 C brown rice, cooked according to package instructions
fresh lemon juice

Begin by cooking the rice according to package directions. In a large saute pan, saute the onion in the oil and Earth Balance on a low heat until lightly browned or caramelized, 5 - 10 minutes. Add the sliced garlic cloves and crushed red pepper. Continue to saute another 4 - 5 minutes. Add the collard greens and stir to coat with the oil mixture. Once slightly wilted, add the water and bouillon cube. Cover and cook over low heat for 30 minutes. After 30 minutes, uncover and add the cannellini beans. Continue to cook until the liquid is evaporated (5 - 10 minutes). Add the rice to the mixture stirring to combine. Squeeze a little lemon juice over the mixture, stir and serve.

Rustic Vegetable Soup with Almond Pesto Topping

I really like making soup. To me it's comfort and goodness in a bowl and all I need is a spoon. I made this soup and my husband had one word for it, "Delicious." It's easy to put together and with the pesto on top it has a fresh taste that's very satisfying.

Rustic Vegetable Soup with Almond Pesto Topping

2 T. olive oil
2 small onions, rough chop, 1 - 1 1/2 C.
2 carrots, rough chop, 1/2 C.
5 cloves garlic, rough chop
1 quart vegetable broth, low sodium
1 28 oz. can of fire roasted diced tomatoes, do not drain
1 cube of vegetable bouillon
1 16 oz. can of red kidney beans, drained and rinsed
1 19 oz. can of cannellini  beans, drained and rinsed
1 15 oz. can of butter beans, drained and rinsed
1 T. fresh Italian parsley, rough chop
1/4 t. garlic powder
1/4 t. dried basil
salt and pepper to taste

Saute the carrots and onion in the olive oil until the onion is translucent. Add the garlic and saute another minute or two. Add the rest of the ingredients, excluding the salt and pepper, and cook slowly for 1 hour. Season with salt and pepper to taste. Serve with the Almond Pesto on top. 

Almond Pesto Topping

In a food processor, pulse the almonds until chopped small. Add the basil leaves and pulse until the basil is shredded. Add the olive oil and pulse quickly just until fully incorporated. Salt and pepper to taste.

1/4 C. almonds
1/2 C. packed basil leaves
1 T. olive oil
salt and pepper to taste