Cannellini Beans And Greens On Garlic Toast Recipes

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SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC



Sauteed Greens with Cannellini Beans and Garlic image

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Provided by Molly Stevens

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     High Fiber     Low Sodium     Dinner     Kale     Spinach     Legume     Spring     Summer     Healthy     Low Cholesterol     Mustard Greens     Potluck     Bon Appétit

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
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)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Steps:

  • 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 tablespoonfuls 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.

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