Beans And Greens

There is a Vegetarian restaurant in East Nashville, called the Wild Cow. It is absolutely, amazingly delicious. They have a recipe called Beans and Greens, and I made a copy cat version. Here it is.

Kale Bunch
can Pinto Beans
Quinoa
Shredded Carrots
Ranch Dressing

So I have a recipe entirely in itself for the garlicky kale. I make this as a side for dinners, and made it like this for this recipe as well. You will need:

olive oil
3 garlic cloves
vegetable broth
red wine vinegar

Cook med heat minced cloves, watch, it burns easily. Add Kale, and about half can of vegetable broth. Cover. Cook for about 5 mins med-high heat. Take lid off, cook until liquid is gone, add 2-3 tbsp of red wine vinegar, stir around. Remove from heat.


Boil 2 Cups of water, add cup quinoa. stir. Cover. Simmer for 25 mins.

Heat up pinto Beans.
Add carrots to some hot water, to heat. Drain.

Add quinoa to each plate, add pinto beans, add kale, add carrots, drizzle with ranch dressing. 
Salt and Pepper to taste. 

Enjoy.