Beans & Greens

Oxmoor House
Beans & GreensRecipe
Photo: Oxmoor House
This recipe takes its cue from Italian-American cooks, who know how to make fresh seasonal ingredients taste wonderful. For a hearty main dish, simply toss with whole wheat pasta.
Serves 6 (serving size: 1 cup)


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2 tablespoons olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) bunch kale, trimmed
1 cup fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon red wine vinegar
Grated fresh pecorino Romano cheese (optional)


Total: 24 Minutes

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds.

2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.

Created date

September 2013

Nutritional Information

Calories 126
Fat 5 g
Satfat 0.8 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 6.1 g
Carbohydrate 15.4 g
Fiber 3.7 g
Cholesterol 1 mg
Iron 2 mg
Sodium 260 mg
Calcium 126 mg