Sauteed Greens With Cannellini Beans And Garlic Recipes

SAUTéED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer to a colander as done and drain well. Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until hot throughout, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Steps:

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• 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. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer greens to colander as done and drain.
• Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until heated through, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper to taste.

SAUTEED CANNELLINI BEANS

Steps:

• In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.