Beans & Greens
9 ingredients
2 steps
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)
Directions
-
1Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; saute 30 seconds.
-
2Add 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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