Skip to content

Mung Beans with Garden Greens

Mung Beans with Garden Greens

This simple stove-top dish is earthy and satisfying. It makes a hearty lunch, or side dish for a vegetarian dinner. Delicious!

Makes about 4 cups.


  • 2 c cooked mung beans*
  • 1 c cooked basmati brown rice
  • 2 Tbsp butter or margarine
  • 2 Tbsp water
  • 8 c chopped fresh kale and green chard
  • 1/2 tsp salt (or to taste)
  • 1/8-1/4 tsp cayenne pepper
  • 1/2 c shredded cheddar cheese (optional)


  1. In a large heavy pot over medium heat, melt the butter. Add water and the greens. Cook and stir for about 5 minutes, or until tender.
  2. Add mung beans, rice, salt, and cayenne. Cook and stir often until heated through and well-mixed.
  3. Serve hot with topping of cheddar cheese.
    1. *To cook mung beans, place 1 cup of dry mung beans in a 2 quart pot. Add 3 cups water and a tablespoon of oil. Bring to boil on medium heat. Reduce heat to lowest setting, cover, and simmer 40 minutes, or until tender. (Makes 4 cups or enough to double the above recipe.)

Leave a Comment

Your email address will not be published. Required fields are marked *