Navy Beans with Garlic and Collard Greens
Canned beans can be used in this quick, nutritious vegan meal. Serve with crusty bread and a grain dish on the side. (From The Natural Health Cookbook, by Dana Jacobi and the editors of Natural Health magazine.)

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
3 cups chopped collard greens, kale, or mustard greens
1 cup cooked Navy beans
1 tablespoon natural soy sauce
dash black pepper

In a large skillet over medium-low heat, heat the oil. Add the garlic and sauté briefly, being careful not to let it brown. Add the greens and sauté until wilted, 1 to 2 minutes. Toss in the beans, soy sauce, and pepper, and sauté a minute more. Add water to barely cover the bottom of the pan, cover, and cook until greens are just tender.