Beans and Greens

A hearty and flavorful dish combining a variety of greens and beans, perfect for a nutritious meal.

30 minutes4-6 servings
Roasted Tomato Soup
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Ingredients

  • Greens - lots - you can mix it up but I like escarole, baby spinach, baby kale, dandelion, and Swiss chard finished with fresh chopped basil
  • Beans - stick with white beans like garbanzos (chickpeas) and cannellini - 1 can of each (15.5 oz) rinsed
  • 2 Tbs olive oil
  • 1 large yellow onion sliced on the vertical
  • 5 cloves of minced garlic
  • 1 tsp red pepper flakes
  • 3/4 lb of mild Italian sausage (optional)
  • 1/2 c. beef or vegetable stock
  • Parmesan-reggiano to taste
  • Salt and pepper to taste

Preparation

  1. 1.Heat a cast iron skillet to medium high. Add 2 tablespoons of olive oil.
  2. 2.Add one teaspoon red pepper flakes.
  3. 3.Brown crumbled sausage (if using). Crispy is best.
  4. 4.Add sliced onion and saute until caramelized. You will want to turn down the heat.
  5. 5.Add minced garlic. Saute until fragrant.
  6. 6.Add 1/2 cup of beef or vegetable stock.
  7. 7.Add Swiss chard and any other healthy greens. Saute.
  8. 8.Then add baby spinach and baby kale plus half your bean mixture.
  9. 9.Saute - do not overcook.
  10. 10.Plate.
  11. 11.Top with 3/4 cup of chopped fresh basil and add the other half of the bean mixture.
  12. 12.Cheese to taste.
  13. 13.Salt and pepper to taste.
  14. 14.Enjoy!