This garlic beet greens recipe with orzo and cannellini beans is a staple for weeknight dinners. This garlic beet greens recipe with orzo and cannellini beans makes a quick, easy, vegan friendly dinner on a budget.
Garlic Beet Greens [Vegan]
- 1/2 cup uncooked orzo
- 2 tablespoons olive oil divided
- 6 cloves garlic minced
- 1 bunch beet greens roughly chopped (about 10 ounces)
- 1 can cannellini beans, drained and rinsed
- 1/2 teaspoon crushed red pepper
Bring 2 quarts of water to a boil in a pot. Add salt to taste, about 2 teaspoons. Pour in orzo and cook 8 to 10 minutes. Orzo should have a firm but chewy texture. Drain and rinse orzo.
Meanwhile, heat 1 tablespoon olive oil and garlic over medium low heat in a pan. Stir occasionally to prevent garlic from burning.
When garlic is fragrant, add beet greens and salt to taste. Increase heat to medium high and add cannellini beans. Cook until beet greens are wilted. Remove from heat and stir in crushed red pepper.
Combine cooked beet greens and beans with orzo. Drizzle remaining tablespoon olive oil and serve.