A delicious mix of white beans, Swiss chard from the kitchen garden (greens) and eggs in a skillet
Greens and beans are an unbeatable combination when you want to eat healthy. Protein, iron, calcium and fibre, from the mix of greens and beans give you maximum nutrition bang. Simple, inexpensive and quick (if you use a pressure cooker or canned beans), this recipe switches between breakfast, lunch and dinner, quite effortlessly.
For breakfast, have it on top of toast. For lunch and dinner, a side of rice to eat it with would be excellent.
Like I had promised in my March edition of Saffron Trail Digest, I’m bringing to you a garden-to-plate recipe using Swiss Chard that I’m currently having a bumper crop of. I do understand that Swiss Chard is quite difficuly to source in India, so use spinach or any local greens like Amaranth (chauli) or Goosefoot (bathua). Any greenss you can lay your hands on is fine, as long as they are locally grown and fresh.
I love cooking with white beans (also called Navy beans). They are quite delicate as compared to the other beans, and feel much lighter in a meal. We get this in our local grocery delivery service, Towness. But these can easily be replaced by black eyed peas (lobia) or chickpeas (kabuli chana) for an equally nutritious meal.
If you don’t eat eggs, leave them out or use a tofu crumble instead of the eggs.
Feel free to play around with the ingredients. Whichever way, this is a super fun recipe that delivers the goods when it comes to nutrients.