Greens, Beans, Rosemary & Thyme

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

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  • 2 ratings

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