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Beans & Greens

Photo: Oxmoor House
Total time 24 mins
Yield Serves 6 (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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