Recipe: White Beans and Greens with Eggs

White Beans and Greens with Eggs

  • Prep Time: 8 mins
  • Cook Time: 16 mins
  • Total Time: 24 mins
  • Serves: 2 people
  • Calories per serving: 262

Beans are a popular breakfast item in Europe, and for good reason: Theyre loaded with protein, and studies show that a high-protein breakfast increases satiety and reduces hunger throughout the day. This super-healthy recipe calls for chard but you can use any leafy green you like.
Gluten Free, Veggie

  • 2 cups plus 2 tablespoons water (divided)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • 3 cloves garlic (minced)
  • 1 bunch (12 ounces)chard (stemmed and chopped)
  • 1 tablespoon fresh lemon juice
  • 1 cupcannellini beans (cooked, rinsed and drained)
  • 2 eggs
  1. Bring 2 cups water and vinegar to a simmer in a saucepan.
  2. Meanwhile, heat olive oil in a skillet. Add garlic and saut for a minute. Add leafy greens, lemon juice, 2 tablespoons water, and beans. Cover and cook until greens are wilted, about 710 minutes.
  3. Carefully break eggs into boiling water and poach until set, about 5 minutes.
  4. Divide beans and greens mixture into two bowls. Remove eggs from water with a slotted spoon and place on top of greens. Season with salt and pepper and serve.

PER SERVING: 262 cal, 10g fat (6g mono, 2g poly, 2g sat), 186mg chol, 17g protein, 27g carb, 9g fiber, 658mg sodium

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