Tuesday, October 11, 2016


~ Frugal Living NW

2 T. olive oil
2-3 c. cubed potatoes, 1/2" or smaller (sweet, red, or brown)
1/2 c. diced onion
2 garlic cloves, minced
1-2 c. white beans (garbanzo, great northern, or navy)
2 c. finely shredded greens (cabbage, kale, spinach, or chard)
salt, to taste
1/2 c. shredded cheese (parmesan, swiss, mozzarella, or goat)

Heat oil in a skillet over medium-high heat. Add cubed potatoes and cook stirring occasionally, for 10-15 minutes or until lightly browned and mostly cooked.

Add onions and cook 5 minutes, stirring often. Add garlic and beans, cooking for 5 minutes. Add cabbage and salt, then cook and stir a few minutes until cabbage is slightly wilted but still has some crunch and color.

Remove from heat and sprinkle with cheese.

Notes: If you don't have a large enough skillet, then remove the potatoes when they are done cooking, cook the remaining ingredients separate from the potatoes, then combine everything in a serving dish after after cooking. If you combine everything in a crowded small pan, then nothing will brown or get crispy. 

Photo notes: I've never posted multiple pictures of a recipe before, but I want to show the different ways we've made this. First - sweet potatoes, navy beans, cabbage and swiss. Second - russets, garbanzo beans, cabbage, and parmesan . Third - red potatoes, navy beans, spinach, and parmesan.

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