Greens and Beans

By SCOTTHLEVY

Ingredients

• 2 tablespoons olive oil
• 1 chopped onion
• 2 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 2 cups kale, washed, stems trimmed and chopped
• 1 (15- ounce) can cannellini beans, drained
• 3/4 cup chicken stock

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat olive oil over medium heat in a large Dutch oven.

Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.

Cover and let cook for 10 minutes.