Stewy White Beans

2 T olive oil
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 pound mustard greens or kale, stems removed and leaves sliced into 1 inch strips
Juice from 1 lemon
2 t light brown sugar
1 bay leaf
1/4 t red pepper flakes
1-14.5 oz can veggie broth
1-28.5 oz can whole or diced tomatoes (undrained)
1-15 oz can white beans, drained
Salt and pepper to taste

Heat the oil in a large pot over medium low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3-5 minutes. Add 1 T of the lemon guice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and if desired, the remaining lemon juice.

Number of Servings: 6

Recipe submitted by SparkPeople user LSDALOIA.