Garlicky Greens and Beans
Greens are a rich source of folic acid, calcium, iron and other essential nutrients—but that’s not the only reason to enjoy them. Sautéed greens team up with white beans and sun-dried tomatoes to create a delicious side dish.
Recipe Ingredients:
1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
2 garlic cloves, crushed
1 (15-ounce) can white beans (Great Northern or Cannellini), undrained
6 dried tomato halves, rehydrated if dried, chopped
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/8 teaspoon red pepper flakes
Salt and black pepper to taste
Cooking Directions:
- 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 to 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 sauté 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.