Beans and Greens

  • Yield 4
  • Prep 10 mins
  • Cook 20 mins

Using a can of cannellini beans, this hearty main dish comes together quickly.l


1 1/2 pounds kale, Swiss chard or mustard greens, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 teaspoons olive oil
2 garlic cloves, crushed
1 (15-ounce) can cannellini beans, rinsed and drained
6 oil-packed sun-dried tomato havles, choped
2 slices bacon, cooked and crumbled
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 dash red pepper flakes
Freshly ground black pepper
Finely grated Parmigiano Reggiano cheese (optional)


1. Place greens in a large pot. Add water to cover. Add 1/2 teaspoon salt. Bring to a boil and cook until tender, about 6 minutes. Drain and rinse with cold water.
2. Heat olive oil in a large skillet. Add garlic and beans. Cook, stirring occasionally, 5 minutes. Gently stir in greens and remaining ingredients. Add remaining 1/4 teaspoon salt. Cook until thoroughly heated. Top each serving with cheese, if using.



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