Beans & Greens
.
Yield
4 servingsPrep
6 minCook
14 minReady
21 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
sliced |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
kale
washed, stems trimmed and chopped |
|
| 15 | ounces |
white beans
1 can, drained |
|
| ¾ | cup |
stock
chicken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
sliced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
kale
washed, stems trimmed and chopped |
|
| 433.5 | ml/g |
white beans
1 can, drained |
|
| 177 | ml |
stock
chicken |
|
Directions
Heat olive oil over medium heat in a large Dutch oven.
Add onion and garlic slices.
Sauté until tender about 3 minutes.
Add the red pepper flakes and salt and pepper; stir until fragrant.
Stir in the kale and let sauté until it cooks down slightly.
Stir in the beans and the chicken stock.
Cover and let cook for 10 minutes.
