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Stewy White Beans

Photo: Sang An
Yield Makes 6 to 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 small shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound mustard greens or kale, stems removed and leaves sliced into 1-inch strips
  • Juice from 1 lemon
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1 14.5-ounce can vegetable broth
  • 1 28-ounce can whole or diced tomatoes, undrained
  • 1 15-ounce can white beans, drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 143
  • caloriesfromfat 31 %
  • fat 5 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 665 mg
  • carbohydrate 19 g
  • fiber 6 g
  • sugars 8 g
  • protein 8 g

How to Make It

  1. Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.