Smoky Greens And Beans

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 1/2 teaspoons smoked paprika
• 1 141/2-ounce can vegetable broth
• 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
• 1 15-ounce can cannellini (white kidney beans), drained
• Grated Manchego or Parmesan cheese (optional)

1. Heat oil in heavy large pot over mediumhigh heat. Add onion and saute until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

olive oil, onion, garlic, tomatoes, paprika, vegetable broth, cannellini, manchego

Taken from www.epicurious.com/recipes/food/views/smoky-greens-and-beans-355770 (may not work)