Sauteed Greens With Cannellini Beans And Garlic
From twill10 7 years agoIngredients
- http://www.epicurious.com shopping list
- Sautéed Greens with Cannellini beans and Garlic shopping list
- Ingredients shopping list
- 5 tablespoons extra-virgin olive oil, divided shopping list
- 3 garlic cloves, thinly sliced shopping list
- 1/4 teaspoon dried crushed red pepper shopping list
- 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) shopping list
- 1 cup (or more) vegetable broth or low-salt chicken broth shopping list
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained ( or your favorite white bean) shopping list
- 1 teaspoon (or more) Sherry wine vinegar (optional) shopping list
- another option would be chopped onions or green onions. shopping list
How to make it
- Preparation
- Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
- Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonful's if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
- I would either drizzle with olive oil or grated parmesan (fresh or in a jar) cheese to serve
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