Braised Greens and White Beans

Do not underestimate the flavor in this dish! Packed with fiber and protein your taste buds will be singing with a harmony of garlic, lemon, and chili flakes for some kick.

Recipe

Servings: 4 people

Prep Time: 30 minutes

Ingredients

  • 1/4 cup olive oil

  • 1 small onion (yellow preferred)

  • 2 sprigs of rosemary and/or time

  • 5 garlic cloves

  • 1/4 teaspoon of red-pepper flakes

  • 1 large or two small bunches of kale, Swiss chard, or escarole with the stems removed (10-12oz)

  • 15oz or 2 cans of cannellini beans, rinsed

  • 2 cups of veggie or chicken broth

  • 1 tablespoon of lemon juice

  • Salt and pepper to taste

  • Grated Pecorino or Parmesan cheese to taste

Instructions

  1. In a 12-inch skillet of Dutch over, heat the olive oil over medium flame. Add the onion and rosemary an cook for 4-6 minutes. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

  2. Begin adding handfuls of the greens, gooking and stirring until leaves wilt.

  3. Add the while beans, broth, and black pepper and stir to combine. Bring to a boil, then turn the heat to low simmer, mash some of the beans with a wooden spoon, until the liquid has reduced and thickens, 6-8 minutes.

  4. Off the heat stir in the lemon juice, then the cheese. Taste and season with salt and pepper. Serve and enjoy!

Recipe Notes

Ingredients to prep ahead: You can always cut and wash the greens a day ahead to quicken prep time. This dish is also easy to freeze for longer term storage.

Pro Tip: This dish goes great over pasta or even a piece of toast.

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