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

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

Recipe information

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

Need to make a substitution?

Preparation

Step 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.
Step 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. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes