Garlicky Greens and Beans-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Garlicky Greens And Beans

Categories: Side Dish

Yield: 4 Servings

 

1 1/2 lb kale,chard or mustard

-greens, trimmed and cut

2 t olive oil

2 garlic cloves,crushed

1 (15-ounce) can white beans

-(Great

-Northern or Cannellini)

-undrained

6 dried tomato halves

rehydrated if dried,

-chopped

1/2 c vegetable broth

1 t dried rosemary,crushed

1/8 t red pepper flakes

Salt and black pepper to

-taste

 

 

I used Kale and it was delicious. KO

 

]

In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon

salt to boiling water, add greens and cook until they are almost tender

but still bright green, 5 to 8 minutes. Time will depend upon type of

green being used. Drain and set aside. (Greens can be cooked one day

ahead; refrigerate until continuing with recipe).

Heat olive oil in large skillet and saute garlic until tender but not

browned; stir in beans and cook and stir for 8 minutes, heating beans

through. Some beans may break up; this is okay as it helps thicken the

dish.

Gently stir in reserved greens, tomatoes, broth and seasonings. Cook

and stir gently until heated through. If desired, top each serving with

a dusting of freshly grated Parmesan cheese.

 

Greens are a rich source of folic acid, calcium, iron and other

essential nutrients---but that's not the only reason to enjoy them. In

this sublime skillet dish, sautéed greens join white beans and dried

tomatoes with garlic and chicken broth for a dish that makes a perfect

menu marriage with herbed pork roast and crusty Italian bread.

 

Nutrition Facts

Calories 270 calories

Protein 13 grams

Fat 4 grams

Sodium 230 milligrams

Cholesterol 0 milligrams

Saturated Fat 0 grams

Carbohydrates 46 grams

Fiber 7 grams

 

 

 

 

 

 

 

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