Beans and Greens
User Submitted Recipe by Candace Floyd
- Yield 4
- Prep 10 mins
- Cook 20 mins
Using a can of cannellini beans, this hearty main dish comes together quickly.l
Ingredients
- 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)
Instructions
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.
