When I got home from work, I had exactly thirty minutes to make a quick meal before I had to leave for a group meeting. This dish was warm, satisfying, and quick enough to get me out the door. Since I was in a time crunch, I used canned beans, but you can always cook your own, which is fresher and contains less sodium.
Adapted from Local Bounty: Seasonal Vegan Recipes
1 tbs olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
4-6 leaves of kale, mustard greens, or collard greens, trimmed and sliced
2 cups of beans (pick your favorite, I just happened to use cannellini.)
1 tbs vegan Worcestershire sauce
Heat the olive oil in a medium skillet. Add the onion, garlic, and salt. Cook on medium-low heat for about 5 minutes, or until onion is translucent.
Add the greens a handful at a time, adding more when they cook down. Sprinkle in 2-3 tbs of water if the mixture is too dry. Cook 5-10 minutes or until greens are tender.
Add the beans and Worcestershire sauce and cook for 5 minutes or until it is heated through.