Bean Tortilla Salad with Greens

I've been making variations of a tortilla salad for a long time, but usually I throw lettuce in at the end before serving. This time I started with greens since we have an abundance in our garden, and we get them delivered from a farm on a weekly basis (along with other produce). I must say it turned out great. I love greens, I mean really love them, so this adds more health to a meal that I normally would eat just for the Mexican flavor of it. Some of you may already know my passion for heat! This dish is very mild, though, but you can spice it up any way you like. Enjoy!






Bean Tortilla Salad with Greens

Ingredients:

1 Tbs. olive oil
3 big bunches of greens (I used green chard and two different kinds of kale), removed from stems and chopped coarsely
1 - 15 oz. can of small red beans, undrained
1 can of black olives, drained and sliced in thirds
2 tomatoes, diced
1 tsp. salt
1/4 tsp. pepper
1 Tbs. garlic powder
Corn tortilla chips

Directions:

In a large skillet, heat the oil over medium heat. (For those who are stumped on how to separate greens from their stems, excluding spinach, it's actually a very simple method. Hold each green stem-side up, then gently grab the leaves and pull down towards the top. This should remove the green leafy part from the stem. If the stem is very small, I just cook it up. Sometimes, if the green is stubbornly attached, just pulling it gently away from the stem at that part will be enough to release it the rest of the way.) Once the oil is heated, add the greens and stir quickly for two to five minutes, until they brighten up. Because of the large amount of greens, be sure you stir so the bottom leaves rotate with the top. Once they have wilted somewhat and brightened, add the rest of the ingredients, and cook until heated through, about two or three minutes more. The moisture from the canned bean liquid will help further wilt the greens and prevent burning. Take three big handfuls of chips and crunch them in your hands into various sizes of chunks, as you drop them in the skillet. Stir until all is mixed together, then serve. Feeds five hungry vegans.