Beans and greens are popular in the southern U.S., but did you know they are eaten all the time in the Mediterranean? Mediterranean Diet recipes with greens and beans are cooked in extra virgin olive oil and are usually vegan. You’re definitely going to want to use a lot of extra virgin olive oil for this dish because that’s where most of the flavor comes from. You can use whatever greens are available to you. I recommend swiss chard, collard greens, spinach, or dandelion greens, but any greens will work.
In the Mediterranean, they use the greens that are in season. A very recent study just found that eating greens daily slows cognitive decline considerably. It’s well known that dark leafy greens are very healthy for you, but this is more proof to eat them daily. I love this dish because it’s filling and satisfying.
This dish is delicious served with almost any kind of salad. I love it with a Greek Salad. It is also a great side to most fish dishes or soups such as Chicken Leek Soup with White Wine.
Beans and Greens over Polenta
- 1 cup extra virgin olive oil
- 1/2 onion, chopped
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 bunch swiss chard, washed and chopped
- 2 cans black eyed peas, drained
- 1 tbsp tomato paste
- 1 lemon juice
- salt and pepper, to taste
- 4 cups water or vegetable broth
- 1 cup cornmeal
- 1 clove garlic, minced
- 1/4 cup soy, almond or regular milk