Name: Sautéed Greens with Cannellini Beans and Garlic
Yield: 4 to 6 Servings
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

Sauteed Greens with Cannellini Beans and Garlic recipe

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Recipe notes