Sauteed Greens With Tomatoes And White Beans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Quick to throw together, healthy and flavorful and very colorful. This makes a great side to any hearty main course. Ingredients:
olive oil |
2 garlic cloves minced |
2 bunches of greens - i've used kale, chard and mustard greens. any very firm green, or mix of greens, will do - the mustard greens were a tad spicy. |
2 bunches of broccolini |
1 teaspoon red pepper flakes |
1 pint grape (or other small, sweet) tomatoes |
1 14-15 ounce can of white beans, rinsed and drained (i usually use cannellini beans) |
1/4 cup grated parmigiano-reggiano for garnish |
Directions:
1. Trim the coarse main vein/stem out of your greens and tear into bite sized pieces.
2. Trim just the florets off of the broccolini (I reserve the stems for vegetable stock)
3. Heat a few tablespoons of olive oil in a large saute or frying pan. Add the garlic and saute until it sizzles. Then add the greens, broccolini and red pepper flakes. Season with salt and saute until tender, 5-7 minutes.
4. Transfer this to a warm serving platter.
5. Add a couple more tablespoons of olive oil and toss in the tomatoes (careful - they splatter quite badly!) and cook until the skins brown and the tomatoes begin to split, about 5-7 minutes.
6. Stir in the white beans and cook 2-3 minutes, or until heated through.
7. Spoon the bean-tomato mixture over the greens, garnish with the parmigiano-reggiano and serve immediately.
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