Greens and beans is one of my favorite dishes.  Quite simply, it is uncomplicated, nutritious and delicious.  Take any green and any bean add a little of your favorite seasonings, and you have a meal.

Put it in a crockpot before you leave the house, and you come home to your dinner. You can even stock up on organic frozen spinach and dried or organic canned (look for BPA free cans) beans so that you are ready for greens and beans in a pinch too.  I served this dish with organic barley, but you can pick any grain you like.  Here’s my latest G&B recipe, and stay tuned for various versions!


1 head of fresh kale

1.5 cups of red lentils

4 cups of water or veggie stock

1 TBSP of Better than Bouillon Veggie Bouillon (if not using pre-mixed stock)

1 TBSP of organic coconut oil

2 large chunks of organic ginger (peeled & chopped)

5 cloves of fresh organic garlic (peeled & chopped)

1 tsp of ACV

Himalayan Pink Salt & Ground Pepper

1 1/2 cups of dried organic barley


Oil the inside of your crockpot with the coconut oil.

Rinse the lentils in a grain strainer.

Wash the kale.

Add 4 cups of water to the crockpot or one quart of veggie stock.

Add the lentils.

Add a TBSP of Better than Bouillon Veggie Bouillon (unless you used stock).

Add the ACV.

Chop the ginger & garlic by hand or throw into a food processor once peeled.

Add the ginger & garlic to the slow cooker liquid with a bit of pinch of salt & pepper.

Tear up the washed kale, and add this to the slow cooker.  It does not matter if the liquid does not cover all of the kale.  It will still cook.

Set the timer on the crockpot for 5 hours on low, and go play!

When you arrive home, set up the rice cooker with the rinsed barley (the ratios are the same as rice).  The barley will be cook in no time.  If you cooked it while you were out, then you’re even closer to sitting down to dinner.

Enjoy your nutritious, home-cooked meal.