Greens Beans And Mushroom Stew Recipes

GARLICKY GREEN BEANS WITH MUSHROOMS

Garlicky Green Beans with Mushrooms image

"We love green beans at our house and enjoy them at least once a week. I'm always experimenting with new ways to fix them," pens Sue Haviland of Lake Mills, Wisconsin. "Garlic cloves and mushrooms lend them delicious flavor in this quick-and-easy dish. I like to steam the beans so they keep most of their nutrients."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2-1/2 pounds fresh green beans, trimmed
2 cups sliced fresh mushrooms
2 to 3 garlic cloves, minced
4 teaspoons butter
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper

Steps:

Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 175mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CANNELLINI-BEAN AND GREENS STEW

Cannellini-Bean and Greens Stew image

Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)
3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves
3 cloves garlic, peeled, 2 thinly sliced
Kosher salt and red-pepper flakes
3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)
1/2 cup dry white wine, such as Sauvignon Blanc
2 cans (each 15 ounces) cannellini beans, rinsed and drained
4 cups low-sodium vegetable broth
4 cups assorted baby greens, such as kale, spinach, and chard
Grated Parmesan or Grana Padano, for serving

Steps:

Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

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