I simply LOVE beans and greens. They can be used as a side dish or eaten as a soup with a great multi-grain/whole wheat baguette as a main entree. My mother-in-law is the person who handed me my very first bowl of beans and greens years ago. I finally took it upon myself to find a great recipe and make them myself. This recipe is pretty easy, nutritious, and very delicious.
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large onion, minced
2 cup low-sodium chicken or vegetable broth
2 cans no-salt-added cannellini or other white beans (1 can with juice & one can rinsed and drained)
1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
1/2 teaspoon sea salt
1 teaspoon ground black pepper
1/4 grated parmesan cheese or romano cheese
Wash greens well. Trim and chop greens.
Heat oil in a large skillet over medium heat. Add garlic & onion…cook until golden brown, about 5 minutes. Slowly add chicken broth, stirring well.
Add beans (one can of beans with juice and one can of drained beans), greens, salt, pepper, simmer on med-low for approx. 20 minutes. Serve in bowls and top with parm cheese.
Note: *If you like a little extra spice – add 1/4 tsp of crush red pepper in while cooking garlic & onion.
As always, ENJOY!
Approx. Servings: 4
Calories 320 / Calories from Fat 79 / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0.0 mg/ Sodium 680 mg / Total Carbohydrate 35 g / Dietary Fiber 15 g / Protein 18g