Sauteed Greens With Cannellini Beans And Garlic
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Heat 4 tablespoons oil in large nonstick skillet over medium heat
2
Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute
3
Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil
4
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens
5
Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes
6
Stir in 1 teaspoon vinegar
7
Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve
8
Heat 4 tablespoons oil in large nonstick skillet over medium heat
9
Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute
10
Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil
11
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens
12
Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes
13
Stir in 1 teaspoon vinegar
14
Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve