Greens and beans

Recipe Information

Ingredients

• 5 tablespoons extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 1/4 teaspoon red pepper flakes

• 1 large bunch (1 pound) of greens (spinach, kale, mustard greens, or broccoli rabe); stems trimmed off, spinach left whole, other greens cut into 1-inch pieces

• 1 cup vegetable broth or low-sodium chicken broth

• 1 can (15 ounces) cannellini beans, drained and rinsed

• 1 teaspoon sherry vinegar

Directions

• In a large nonstick skillet over medium heat, add 4 tablespoons of extra-virgin olive oil. Add the garlic and crushed red pepper, and stir until the garlic is light golden.

• Start to add greens by large handfuls. Stir the greens to coat with the extra-virgin olive oil. When they begin to wilt, add another handful of greens.

• Add 1 cup of broth and cover the skillet. Continue to cook (about 10 minutes) until the greens are tender. If needed, add more broth a tablespoon at a time.

• Add the beans, and allow the mixture to simmer uncovered, until the beans are heated through. The liquid should be mostly absorbed.

• Add the vinegar, the last tablespoon of extra-virgin olive oil, and the salt and black pepper to taste.

Nutrition (per serving)

• Calories: 269 cal

• Total fat: 18g

• Saturated fat: 3g

• Cholesterol: 0mg

• Sodium: 111mg

• Carbohydrate: 21g

• Fiber: 6g

• Protein: 10g