Garlicky Greens And Beans
- 1 1/2 pounds kale OR chard, OR mustard greens, trimmed and cut into 1-inch squares
- 2 teaspoons olive oil
- 2 cloves garlic crushed
- 15 ounces white beans great Northern or Cannellini, undrained
- 6 tomato sun-dried, halves, rehydrated and chopped
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary crushed
- 1/8 teaspoon red pepper flakes
- salt
- black pepper
- In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5-8 minutes. Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).
- Heat olive oil in large skillet and saute garlic 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, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.
chard, olive oil, garlic, white beans, tomato, chicken broth, rosemary, red pepper, salt, black pepper
Taken from www.yummly.com/recipe/Garlicky-Greens-and-Beans-2248078 (may not work)