Garlicky Geens and Beans

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Garlicky Geens and Beans

 

1 1/2 pounds kale, chard or mustard greens -- trimmed and cut into pieces (1

inch)

2 teaspoons olive oil

4 cloves garlic -- crushed

1 15-ounce can cannellini (white kidney beans) -- undrained

6 dried tomato halves -- rehydrated if dried, chopped

1/2 cup vegetable broth

1 teaspoon dried rosemary -- crushed

Dash red pepper flakes

Salt and black pepper -- to taste

 

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 sautîXarlic

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.

 

 

 

 

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