Sauteed Greens with Cannellini Beans and Garlic Recipe

Name: Sauteed Greens with Cannellini Beans and Garlic Recipe
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, thinly sliced; 1/4 teaspoon dried crushed red pepper; 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed); 1 cup (or more) vegetable broth or low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1 teaspoon (or more) Sherry wine vinegar

www.epicurious.com

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Keywords

cannellini bean
leafy greens
garlic
side
vegetarian
nut free
gluten free
vegan
quick
easy
saute
bon appétit

View full recipe on www.epicurious.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

Ingredients

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar