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Farmers' market: Beans & greens

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Joy Casnovsky, from the Sustainable Food Center, joined us in the kitchen this morning to cook up some beans and greens.

Recipe: Beans and greens


  • 1 onion, diced
  • 4 cloves garlic, minced
  • ½ jalapeño, seeded and minced
  • ½ lb. chicken or turkey sausage
  • 4 cups cooked pinto beans (or canned beans, drained and rinsed)
  • 1 bunch collard or turnip greens, stemmed and chopped
  • 1 (14-oz.) can whole tomatoes, half drained, roughly chopped
  • 1½ cups low-sodium chicken broth (p. 7)
  • 1 tablespoon olive oil
  • 4-5 sprigs fresh cilantro chopped


  1. Heat oil in large skillet. Sauté onion for 3 minutes.
  2. Add garlic and jalapeño and sauté until soft, another 5 minutes.
  3. Add sausage and cook until it is lightly browned, about 5 minutes on each side. Remove sausage from pan, cut into rounds and place back into pan.
  4. Add broth, beans, tomatoes and greens to sausage in pan. Cook at a gentle simmer so that flavors have a chance to meld, making sure greens are still nice and green, about 15 minutes.
  5. Remove from heat and add cilantro. Can be served with Cornbread with Fresh Corn and Bell Peppers or "Foolproof" Brown Rice.
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