Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Healthy & Whole Foods, Kid Friendly, Side Dishes, The Lazy Way To Cook, Vegan, Vegetables, Vegetarian, Week Nights, Winter Warmth
Yields or Serves:
Tags: Beans, Beans & Fresh Herbs, Collards, Cooking Light, Crused Red Pepper, Fresh Rosemary, Fresh Thyme, Garlic, Great Northern, Greens, Healthy & Whole Foods, Kale, Kid Friendly, Light Side, Mustard Greens, Onions, Pepper, Rosemary, Rosemary & Thyme, Rosemary & Thyme Side Dish, Side Dishes, The Lazy Way To Cook, Thyme, Vegan, Vegetable Broth, Vegetables, Vegetarian, Victoria Hart Glavin, Victoria's Greens, Week Nights, White Beans, Winter Warmth
Greens, 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
