Greens and Beans with Rosemary and Thyme
From Whole Foods MarketServes 4
Nutrient-dense, dark leafy greens pair with beans for a satisfying and great-for-you dish. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.
Ingredients
3/4 cup low-sodium
vegetable broth
1 cup chopped white onion
3 cloves garlic, finely chopped
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 teaspoon crushed red pepper (optional)
1/8 teaspoon ground black pepper
1 cup chopped white onion
3 cloves garlic, finely chopped
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 teaspoon crushed red pepper (optional)
1/8 teaspoon ground black pepper
Method
Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.
