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Recipes
November 2009

Smoky Greens and Beans

By Bon Appétit Test KitchenPhotography by Misha Gravenor

4.5

(3)

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Thanks to paprika, this meatless main has a spicy, smoky flavor. Domestic smoked paprika works just fine, but for a spicier kick, use hot smoked Spanish paprika (Pimentón Picante or Pimentón de La Vera Picante).

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

2

tablespoons olive oil

1

large onion, chopped

2

garlic cloves, chopped

1

14 1/2-ounce can diced tomatoes in juice

1

1/2 teaspoons smoked paprika

1

14 1/2-ounce can vegetable broth

8

cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)

1

15-ounce can cannellini (white kidney beans), drained

Grated Manchego or Parmesan cheese (optional)

Need to make a substitution?

Preparation

  1. Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 207.8t %Calories from Fat 35.3 Fat (g) 8.2t Saturated Fat (g) 1.0 Cholesterol (mg) 0t Carbohydrates (g) 26.8 Dietary Fiber (g) 6.4t Total Sugars (g) 7.0t Net Carbs (g) 20.4t Protein (g) 7.4t
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