This recipe is a variation on one of our favorite weeknight dinner formulas: beans and greens. When tomatoes are in season, we love to use a large, fresh tomato (diced) in place of the canned. If you don’t have feta, we also love this dish with Parmigiano-Reggiano. To further bulk up the recipe, feel free to serve over a quick cooking whole grain, like whole wheat orzo pasta or bulgur.
1 tablespoon olive oil
1/2 pound frozen peeled and deveined shrimp (cooked or uncooked, either work)
1 (15-ounce) can diced tomatoes, no-salt-added
1 (15-ounce) can white beans, such as Navy beans, no-salt-added
1 bunch collard greens, stems removed and torn into bite-sized pieces
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
An Oldways recipe, courtesy of Kelly Toups
Jerrian Worcester says: I used petite diced tomatoes and kidney beans instead of white beans. I also substituted the collard greens with spinach. this was a super tasty and health meal. I will be making this again.
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