Sauteed Mixed Greens With White Beans And Garlic Recipes

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SAUTéED GREENS WITH WHITE BEANS AND GARLIC



Sautéed Greens with White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red chile flakes (optional)
1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
1 cup low-sodium chicken or vegetable broth
2 (15.0-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
  • Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer to a colander as done and drain well. Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until hot throughout, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper.

Nutrition Facts : Calories 230 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 35 grams, Protein 13 grams

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.

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC



Sauteed Mixed Greens With White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.

Provided by kitty.rock

Categories     < 30 Mins

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 lbs mixed greens, trimmed and roughly chopped (discard yellowed leaves)
1 cup low sodium vegetable broth
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
kosher sea salt
fresh ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
  • Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer greens to colander as done and drain.
  • Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until heated through, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper to taste.

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RECIPE: SAUTéED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entr&eacute;es. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.
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