INGREDIENTS
2 Tab. Olive Oil
3 Large leeks
1 large bunch turnip greens*, cleaned & sliced
1/2 cup stock (beef or chicken or vegetable)
15oz. ( 1 can) garbanzo beans, rinsed & drained
15 oz. (1 can) great northern beans, rinsed and drained
1/2 tsp. Red pepper flakes
1/2 cup grated  Parmesan cheese, or more to taste
 
* Any Hearty Greens will taste great in this dish, such as kale, collards, spinach or beet greens
 
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add leeks and sauté until just beginning to brown and soften. Stir in greens and stock. Stir occasionally and cook for 5-7 minutes.
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2. When greens have softened, stir in beans and pepper flakes and heat until warmed through. Spoon into a serving dish, and top with Parmesan Cheese.
 
Tips: This dish can be served over pasta, polenta or rice, or enjoyed on its own.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
 Total Time: 20 minutes
 

INGREDIENTS
2 red peppers
1 yellow pepper
2 small zucchini
1 red onion or 4 leeks
12 cherry tomatoes
1/4 cup olive oil
Fresh thyme
2 cloves of garlic, minced
2 tbsp. balsamic vinegar
Salt and pepper
 
DIRECTIONS
Cut peppers into chunks.
Slice zucchinis and onion or leeks.
Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic.
Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.
Toss in a bowl and splash with balsamic vinegar.  Season with salt and pepper to taste.
 
 
Yield:  4 servings
Prep Time:  15 minutes
Cook Time:  10 minutes
Total Time:  25 minutes
Difficulty Rating:  Easy