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Garlilcky Green And Beans

calinda's picture
Ingredients
  Kale/Chard or mustard greens 1 1⁄2 Pound, cut into pieces(1 inch) (trimmed)
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Canned cannellini 15 Ounce (undrained, white kidney beans)
  Dried tomato 6 , chopped (rehydrated if dried,)
  Chicken broth 1⁄2 Cup (8 tbs)
  Dried rosemary 1 Teaspoon, crushed
  Red pepper 10 Gram
  Salt To Taste
  Black pepper To Taste
Directions

In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water. Toss the greens into the boiling water and cook until they are almost tender but still bright green, 5-8 minutes (time will depend upon the type of green being used). Drain and rinse with cold water. Set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe). Heat olive oil in large skillet and sauté 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 and remaining ingredients. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Ingredient: 
Bean, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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