Garlicky Greens & Beans, from Pork: The Other White Meat
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 (I use 1 15-ounce can diced tomatoes)
1/2 cup chicken broth (I use vegetable broth since I’m a vegan)
1 teaspoon dried rosemary, crushed (I’ve decided I don’t like the rosemary in this)
1/8 teaspoon red pepper flakes
Salt and black pepper to taste
1. 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). Pam’s Note: I steam my greens instead.
2. 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.
3. 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. Pam’s Note: I top with nutritional yeast instead.
Serves 4.
