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Cowboy Greens

Cowboy Greens

Yumbini Cowboy BBQ Pinto Beans and Rice with Sauteed Greens
Prep Time10 minutes
Course: Main Course
Keyword: Cowboy BBQ, Vegan, Vegetarian
Servings: 1


  • 1-3.5oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice
  • 1 Tbsp Cooking oil such as olive oil
  • 8-10 stalks Fresh Swiss chard, kale or collard greens or 3-4 cups washed, pre-cut greens
  • 1-2 Tbsp Red Wine Vinegar optional
  • 1 dash Salt optional


  • Prepare Yumbini Cowboy BBQ Pinto Beans and Rice using 3/4 cup water according to package directions.
  • While Yumbini is cooking, rinse and chop greens.
    NOTE: If you use pre-cut and washed greens, skip to step 7.
    Otherwise, rather than rinsing leaves one at a time, try chopping first and washing after, using a strainer or colander in a bowl or basin of water.
  • Cut leaves down the center and stack into a pile.
  • Then cut crossways through the entire pile.
  • Place the greens in the colander/strainer and swish around.
  • Lift the colander/strainer out of the water and leave all the dirt behind.
  • Heat the cooking oil over high heat, in a large cast iron, stainless or carbon steel skillet or wok. When the oil is very hot, add the greens. It will splatter and steam so stir quickly.
  • Cook over high heat until most of the water from the greens has evaporated.
  • Add Yumbini. Toss lightly and serve! Top with red wine vinegar or a dash of salt if desired.

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