Beans & Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Wegmans FYFGA Broth, Organic, Free Range Chicken (by JTPMOM) 3.5 serving Baby Kale 1 serving Onion 2 clove Garlic 3 tbsp Olive Oil 1 serving Pepper Flakes 1 cup Cannollini Beans
1 Heat olive oil over medium heat in a large Dutch oven.
2 Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
3 Cover and let cook for 10 minutes.
Serving Size: 2-4
Number of Servings: 4
Recipe submitted by SparkPeople user EATERCM.
2 Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
3 Cover and let cook for 10 minutes.
Serving Size: 2-4
Number of Servings: 4
Recipe submitted by SparkPeople user EATERCM.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 289.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.3 g
- Protein: 6.4 g
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