Greens 'Garlic & Red Pepper Flakes

By Kwasome

**ATK"
If you're short on time, you can subsitute two cans (19 ounces total) drained and rinsed cannellini beans and one cup chicken stock (or vegetable stock) for the cooked dried beans called for in the recipe. Use vegetable stock to make this a vegetarian dish."

Ingredients

• Cooked Dried Beans
• 1/2 pound white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours
• 1 bay leaf
• 4 cloves garlic , whole
• 7 cups water
• 1 1/2 teaspoons table salt
• 2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely
• chopped
• 2 large cloves garlic , thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1/2 cup low-sodium chicken broth
• Table salt
• lemon wedges
• grated Parmesan cheese (optional)

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. For Bean s: Bring beans, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)


2. Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens
are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
3. In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; sauté to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.