Gluten-Free Kidney Bean and Collard Green Stew
What Started it all:
Kidney Beans, Collard greens, potatoes, microwave
A Hearty and Wholesome Dish for a Cold Winter's Day
Ingredients
- 1 cup kidney beans, drained and rinsed
- 2 medium-sized potatoes, peeled and diced
- 2 cups collard greens, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup water
- 1/4 cup chicken or vegetable broth (optional)
Instructions
- Preheat the microwave to 400°F (200°C).
- In a large microwave-safe bowl, combine the kidney beans, potatoes, and collard greens.
- Drizzle the olive oil over the mixture and sprinkle with salt and pepper to taste.
- In a small bowl, mix the water and broth (if using). Pour the mixture over the vegetable mixture.
- Cover the bowl with a microwave-safe lid or plastic wrap and cook on high for 12-15 minutes, stirring every 4-5 minutes to ensure even cooking.
- Continue cooking until the potatoes are tender and the collard greens have wilted.
- Serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
This Gluten-Free Kidney Bean and Collard Green Stew is a comforting and nutritious meal that's perfect for a cold winter's day. The combination of flavors and textures is a true delight, and the best part is that it's incredibly easy to make. So, go ahead and give it a try – your taste buds and your body will thank you!