Beans & Greens

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.

Yield: Serves 6 (serving size: 1 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 24 Minutes

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.1g
  • Carbohydrate: 15.4g
  • Fiber: 3.7g
  • Cholesterol: 1mg
  • Iron: 2mg
  • Sodium: 260mg
  • Calcium: 126mg

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)

Preparation

  1. 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. 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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