Greens with Garlic and Beans
- Minutes to Cook:
- Number of Servings: 6
Ingredients
•2 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
Heat 1 tablespoon 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JOY1918.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JOY1918.
Nutritional Info Amount Per Serving
- Calories: 209.3
- Total Fat: 5.4 g
- Cholesterol: 0.8 mg
- Sodium: 525.1 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 11.4 g
- Protein: 12.5 g
Member Reviews