Greens, Beans, Rosemary & Thyme

KaleGreens, Beans, Rosemary & Thyme

The dark leafy greens are dense with nutrients and pair with beans very well.  This is a healthy and satisfying dish.  If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.

INGREDIENTS

3/4 Cup Vegetable Broth

1 Cup Chopped Onion

4 Cloves Finely Chopped Garlic

1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)

2 Cups Cooked White Beans Like Great Northern

1 Teaspoon Chopped Fresh Rosemary

1 Teaspoon Chopped Fresh Thyme

1/4 Teaspoon Crushed Red Pepper

1/8 Teaspoon Freshly Ground Pepper

Wash and remove the tough stems of the greens.  Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat.  Add the onions and garlic.  Cook for 8 minutes until tender.  Stir occasionally.  Stir in the greens, beans, rosemary, thyme and crushed red pepper.  Cover and turn the heat down to medium.  Cook for 6 minutes.  Stir only once.  Uncover and cook for another 3 minutes or until the greens are tender.  Stir in the pepper and then transfer to a serving dish.  Serve warm.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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