CANNELLINI*****Sauteed Greens with White Beans and Garlic

By Unblond1

This is quick, easy and tasty. Makes a great side or main dish. Dan likes.

08/08/11 - Update - I couldn't get chard so I made it with kale - it was still good, although I think I prefer the chard.

17/03/13 - I bought a package of baby kale -

Ingredients

• 3 servings
• 1 tbsp. EVOO
• 1 ounce diced pancetta
• 2 - 3 cloves garlic, thinly sliced
• 1/4 cup diced onion or 1 leek, sliced
• 1 pinch crushed red pepper flakes
• 1/2 lb. Swiss Chard (1/2 bunch, including stems)
• 1/2 cup chicken broth (plus more as needed)
• 1 can Unico organic cannellini beans
• 1 tbsp. minced fresh sage
• 1 tsp. minced fresh rosemary
• Salt and pepper to taste
• 1/4 lemon, juiced

Details

Servings 3
Adapted from wholeliving.com

Preparation

Step 1

Heat oil and pancetta in a large skillet over medium heat and cook until pancetta releases its fat but is not yet browned. Add onion and chard stems, finely chopped. and cook, stirring often, until golden brown, about 5 minutes. Add garlic, sage, rosemary and red pepper flakes and cook a few minutes longer, until garlic begins to colour.

Add broth to skillet and deglaze, scraping up any browned bits. Add beans and greens, a few handfuls at a time, stirring until incorporated. Add salt and pepper to taste.

Cover and cook over medium low heat until hot and greens are tender, checking liquid level from time to time and adding more if necessary. Once greens are tender, remove lid and cook a few minutes more to reduce liquid.

Just before serving, squeeze a bit of fresh lemon juice over all and mix well.

Serve drizzled with a bit of good olive oil and a pinch of Malden salt.

NUTRITION:

Calories - 193
Fat - 10.2
Sat Fat - 1.2
Carbs - 21
Fibre - 5.95
Protein - 8