Puttanesca beans and greens

Another week, another new lunch option. This also could make a very nice side dish, or if you left out the anchovies, a meatless main dish.

Puttanesca-style beans and greens

Adapted from “Anti-Inflammatory Eating Made Easy” by Michelle Babb

Ingredients

1 cup dried lima beans, soaked overnight and drained

3 cups water

1 cup pitted Kalamata olives

½ cup pitted green olives

½ cup sun-dried tomatoes (oil packed)

1 small onion, chopped

2 teaspoon capers

2 anchovy fillets

2 tablespoons olive oil

2 cups shredded sturdy greens such as kale, chard or beet greens

2 garlic cloves, sliced

Method

Cook pre-soaked beans in the 3 cups of water until tender, about 40 minutes. Drain and set aside.

In food processor, combine olives, sun-dried tomatoes, onion, capers and anchovies. Pulse to coarsely chop.

Heat olive oil in a large skillet. Add olive mixture and cook about 5 minutes to cook onion. Stir in greens and garlic and cook another 5 minutes. Add beans, and heat through if serving warm. Can serve at room temperature.

Rating:Nice flavors in what's essentially a tapenade mixed with beans and greens. Very substantial. Probably works out to about 4 lunch type servings if it's your main course. I packed up some for Dave for a lunch and he enjoyed it. Repeatable.