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

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.

Avvertenza

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