Beans are a popular breakfast item in Europe, and for good reason: They’re 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
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
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 cup cannellini beans (cooked, rinsed and drained)
Bring 2 cups water and vinegar to a simmer in a saucepan.
Meanwhile, heat olive oil in a skillet. Add garlic and sauté for a minute. Add leafy greens, lemon juice, 2 tablespoons water, and beans. Cover and cook until greens are wilted, about 7–10 minutes.
Carefully break eggs into boiling water and poach until set, about 5 minutes.
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.
Recipe Additional Notes:
PER SERVING: 262 cal, 10g fat (6g mono, 2g poly, 2g sat), 186mg chol, 17g protein, 27g carb, 9g fiber, 658mg sodium
Tue, 2012-01-24 18:26