Sauteed Greens with Cannellini Beans and Garlic

Ingredients for Sauteed Greens with Cannellini Beans and Garlic

• 5 tablespoons extra-virgin olive oil, divided

• 3 garlic cloves, thinly sliced

• 1/4 teaspoons dried crushed red pepper

• 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe

• about 450g ), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 2400ml packed)

• 240ml (or more) vegetable broth or low-salt chicken broth

• 1 425g can cannellini (white kidney beans), rinsed, drained

• 1 teaspoon (or more) Sherry wine vinegar

How to make Sauteed Greens with Cannellini Beans and Garlic

Heat 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.