Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
  • 1 cup low-sodium chicken or vegetable broth
  • 2 (15.0-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • 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.