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