Kale with Bacon and Beans, Spinach with Chickpeas and Tomatoes, Asparagus with Peppers and Mushrooms

Kale with Bacon and Beans

  • 1 lb. kale
  • 1 15 oz. can cannellini beans
  • 3 slices bacon
  • 1 cup low sodium chicken broth
  • 1 cup diced onions
  • 3 medium cloves, minced
  • 1 teas. salt
  • 1 teas. sugar
  • 1 Tbsp. balsamic vinegar
  • ½ teas. crushed red pepper flakes

Remove the stems from the kale and roughly chop the kale. Rinse and drain the beans. Place a large heavy pot or a large skillet over medium heat and add the bacon to the pan. Cook the bacon to desired doneness. Remove the bacon from the pan and set aside. When bacon has cooled crumble the bacon. Leave the bacon drippings in the pan. Add the garlic and red pepper flakes to the drippings and cook and stir until the garlic become fragrant, 30 seconds-1 minute. Add the onion and cook and stir occasionally until the onion becomes soft, about 10 minutes. Add the kale and cook and stir occasionally until the kale starts to wilt, 5-7 minutes.

Add the chicken broth, reduce heat to low, cover the pan and simmer until the kale is just tender, 8-10 minutes. Add the beans and simmer uncovered until the liquid is almost evaporated, 5-7 minutes. Stir in the salt, balsamic vinegar and sugar and sprinkle with the crumbled bacon.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Spinach with Chickpeas and Tomatoes

  • 1 10 oz, package frozen chopped spinach, thawed
  • 1 cup chopped onion
  • 1 15 ½ oz. can chickpeas
  • 2 cups cherry tomatoes, halved
  • 1 Tbsp. minced garlic
  • 1 lemon
  • 1 Tbsp. olive oil
  • 1 teas. salt
  • 1 Tbsp. fresh chopped thyme
  • ½ teas. red pepper flakes

Rinse and drain the chickpeas. Squeeze the excess water from the thawed spinach. Zest and juice the lemon. Place a large skillet over medium heat and heat the olive oil. Add the onions and cook until the onions are translucent, about 5 minutes. Add the garlic and cook and stir for 1 minute. Stir in the spinach and cook for about 2 minutes, stirring occasionally. Stir in the chickpeas, tomatoes, lemon zest, lemon juice, thyme, and red pepper flakes. Cook until just heated through, about 2 minutes, stir once or twice.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Asparagus with Peppers and Mushrooms

  • 1 lb. fresh asparagus, trimmed and cut into thirds
  • ½ lb. baby bella mushrooms, sliced
  • ½ cup sliced red onion
  • 1 medium red bell pepper, chopped
  • 1 clove garlic minced
  • 1 ½ Tbsp. olive oil

Place a large skillet or wok over medium-high heat. Add the olive oil to the skillet or wok and when the oil is hot add the asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. Add the garlic and cook for 1 more minute. Stir the vegetables and garlic to mix together.
Recipe makes 7 servings Estimated WW Smart points 1 per serving.