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Easy Weeknight Beans & Greens Recipe

Ingredients

How to make it

  • First, chop your onion and garlic.
  • Put the olive oil in the bottom of a big soup/stew kettle and heat to medium.
  • Turn heat down to low, put the chopped onion and garlic in the hot oil and begin to saute.
  • Meanwhile, rinse your greens and tear them into bite-size pieces. Set aside in a big bowl.
  • When onion and garlic mix is creamy, add broth a little at a time, keeping heat at a simmer.
  • Now, add your beans (do not drain) and torn-up greens. You should have enough greens to fill the pot to bursting! They will cook way, way down.
  • Raise the heat to bring the whole thing to a boil; as soon as it starts to bubble, turn it back down to a simmer. Cover and cook until the greens are your favorite degree of softness -- if you like them chewy, cook less than 30 minutes, if you like them mushy, more. To my taste, 30 minutes is usually perfect.
  • Let sit for at least 20 minutes after you turn the heat off. You can use that time to cook some brown rice or whole-wheat pasta to accompany the dish.
  • To serve, ladle into big bowls and sprinkle with grated Parmesan or Romano cheese if you like. Serve with crusty whole-wheat bread for dipping.
  • Note: You can cook your own dry beans for this dish, too. If you do, save approximately 1 1/2 cups of the cooking water to add to the liquid.

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The Cook

lagoulue New York, NY

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