Greens are a rich source
of folic acid, calcium, iron and other essential nutrients---but
that’s not the only reason to enjoy them. In this sublime
skillet dish, sautéed greens join white beans and dried
tomatoes with garlic and chicken broth for a dish that makes
a perfect menu marriage with herbed pork roast and crusty Italian
bread.
Garlicky
Greens and Beans
- 1 1/2 pounds kale, chard
or mustard greens, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
2 garlic cloves, crushed
1 (15-ounce) can white beans (Great Northern or Cannellini),
undrained
6 dried tomato halves, rehydrated if dried, chopped
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/8 teaspoon red pepper flakes
Salt and black pepper to taste
- In a large saucepan, bring
2 quarts water to a boil. Add 1 tablespoon salt to boiling water,
add greens and cook until they are almost tender but still bright
green, 5 to 8 minutes. Time will depend upon type of green being
used. Drain and set aside. (Greens can be cooked one day ahead;
refrigerate until continuing with recipe).
- Heat olive oil in large
skillet and sauté garlic until tender but not browned;
stir in beans and cook and stir for 8 minutes, heating beans
through. Some beans may break up; this is okay as it helps thicken
the dish.
- Gently stir in reserved
greens, tomatoes, broth and seasonings. Cook and stir gently
until heated through. If desired, top each serving with a dusting
of freshly grated Parmesan cheese.
Serves 4.
Nutrition Facts
Calories 270 calories
Protein 13 grams
Fat 4 grams
Sodium 230 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 46 grams
Fiber 7 grams
Recipe provided courtesy
of Pork: The Other White Meat.
