Beans And Greens

Instructions

Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes. Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well. Return skillet to heat.

Add broth to skillet and deglaze, scraping up any browned bits. Add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to skillet, toss gently and season with salt and pepper.

The Goods

Difficulty: ................. intermediate
Servings: ................. 4

Ingredients

2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 pounds mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
1 cup low-sodium chicken or vegetable broth
2 (15-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Health info:
Per serving (about 9oz/259g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 35g total carbohydrate (11g dietary fiber, 1g sugar), 13g protein