Menu Enter a recipe name, ingredient, keyword...

Sauteed Greens with Cannellini Beans and Garlic

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 5 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
  • 1 cup (or more) vegetable broth or low-salt chicken broth
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1 teaspoon (or more) Sherry wine vinegar
  • Serve over rice.

Details

Servings 6

Preparation

Step 1

1.Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

2.Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens.

3. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.

4.Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

‚Äč

You'll also love

Review this recipe

Escarole and Cannellini Bean Stew Kale and Cannellini Bean Stew