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Garlicky Beans And Greens

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Large bunch kale (abt 2 lbs)

  2. 1 Large bunch collards (1 1/2 lbs)

  3. 6 Garlic cloves - thinly sliced

  4. 3 tablespoons 45ml Extra-virgin olive oil

  5. 1 Reduced-sodium chicken broth - (12 3/4 oz) - diluted with

  6. 2 cups 474ml Water

  7. 1 Chipotle chile

  8. (or other small dried hot pepper)

  9. 2 Great Northern white beans - (15 oz ea) - rinsed, drained

  10. 1 1/2 tablespoons 22ml Lemon juice

  11. 1 tablespoon 15ml Cider vinegar

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Rinse the greens well and remove any very tough stems. Tear the leaves into bite-size pieces. There will be about 1 1/2 pounds (4 to 6 cups packed).

  2. In a large flameproof casserole, cook the garlic in the oil over moderately low heat, stirring occasionally, until the slices just begin to turn golden, 2 to 3 minutes. Immediately pour in the stock and add the dried pepper.

  3. Raise the heat to moderately-high and add the greens gradually, stirring them in until they are wilted. over the pot, reduce the heat to moderately-low, and cook, stirring occasionally, until the greens are tender, about 4 minutes.

  4. Stir in the beans. Add the lemon juice and vinegar and season with salt and pepper to taste.

  5. This recipe yields 4 to 6 servings.

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