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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.5 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 14.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Beans with Greens and Garlic, 206 cal/cup calories by ingredient
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Beans with Greens and Garlic, 206 cal/cup

Submitted by: CARIKE3
Beans with Greens and Garlic, 206 cal/cup

Introduction

I make this with homemade chicken broth as I do not salt it, but for it to be vegetarian you should use vegetable broth.
Makes 6, 1 cup servings. OR 4 1-1/2 cups @309 cals.
I love this dish and make it at least twice a month.
I make this with homemade chicken broth as I do not salt it, but for it to be vegetarian you should use vegetable broth.
Makes 6, 1 cup servings. OR 4 1-1/2 cups @309 cals.
I love this dish and make it at least twice a month.

Number of Servings: 6

Ingredients

    1 TBS EVOO
    5 Cloves Garlic
    1/8 tsp dried crushed red pepper
    1 large bunch of washed/rinsed spinach, remove thick stems
    1 cup chicken or vegetable broth
    1 48-oz jar Randall Great Northern Beans
    1 tsp (or more) of Sherry wine vinegar

Directions

1) Rinse the Randall Great Northern Beans to get out the salt.
2) To a large skillet add 1 TBS EVOO and add garlic and dried crushed pepper. Cook under medium heat. Stir until garlic is pale golden, about 1 minute. Add spinach by large handfuls and toss with tongs to coat with oil and turn to wilt the greens. Add more greens as they begin to wilt.
3) Add 1 cup of broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry. Cook for 1 to ten minutes. Add beans, simmer uncovered until beans are heated through and liquid is almost absorbed. about 2 minutes. Stir in 1 tsp of vinegar. Season with salt and pepper, add more vinegar if desired.
4) You can substitute the spinach with mustard greens, kale, or broccoli rabi.

Makes 6, 1 cup servings.






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