Sauteed Greens with Cannellini Beans and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice. Ingredients:
5 tablespoons extra-virgin olive oil, divided |
3 garlic cloves, thinly sliced |
1/4 teaspoon dried crushed red pepper |
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) |
1 cup (or more) vegetable broth or low-salt chicken broth |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1 teaspoon (or more) sherry wine vinegar |
Directions:
1. Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
2. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
3. Per serving: 269 calories, 18g fat (3g saturated), 0mg cholesterol, 111mg sodium, 21g carbohydrates, 6g fiber, 10g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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