Garlicky Beans Greens
by Chef Patty James
Use one type of greens or a combination. If you like, sprinkle with a little Parmesan cheese.
- 1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1" pieces
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 15-ounce can cannellini (white kidney) beans, drained
- 6 dried tomato halves, rehydrated, chopped
- 1/2 cup vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- Himalayan salt and black pepper to taste
In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water. Toss the greens into the boiling water and cook until they are almost tender but still bright green, about 3- 5 minute. Kale takes the longer time. Drain and rinse with cold water. Set aside. 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 gently, stir in reserved greens and remaining ingredients. Makes a wonderful wholesome lunch, serve in a bowl with some nice toasted naan bread gentley brushed with some olive oil on the side.
Per Serving: 174 Calories; 5g Fat (22.9% calories from fat); 8g Protein; 27g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 732mg Sodium.
Leafy greens are some of the healthiest foods you can eat. Swiss chard is high in vitamins K, A and C, as well as magnesium, manganese and many others. As its high in dietary fiber, kale, chard and other leafy greens are very good for maintaining digestive tract health.
So eat your greens!