|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Cannellini Beans; Greens|
|Category||Beans & Legumes; Vegetables|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Cholesterol; Low Sodium; High Fiber; High Protein; Vegetarian; Vegan; Gluten Free|
5 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon dried red pepper, crushed
1 cup vegetable broth or low-sodium chicken broth
1 can (15 ounces) cannellini beans, drained and rinsed
1 teaspoon sherry wine vinegar
In a large nonstick skillet over medium heat, add 4 tablespoons of extra-virgin olive oil. Add the garlic and crushed red pepper, and stir until the garlic is light golden.
Start to add greens by large handfuls. Stir the greens to coat with the extra-virgin olive oil. When they begin to wilt, add another handful of greens.
Add 1 cup of broth and cover the skillet. Continue to cook (about 10 minutes) until the greens are tender. If needed, add more broth a tablespoon at a time.
Add the beans, and allow the mixture to simmer uncovered, until the beans are heated through. The liquid should be mostly absorbed.
Add the vinegar, the last tablespoon of extra-virgin olive oil, and the salt and black pepper to taste.
Calories: 269 cal
Total fat: 18g
Saturated fat: 3g