Beans ‘n Greens

We’ve had beans ‘n greens in two different restaurants recently, and this was our second attempt to recreate the dish at home.  This time the flavors came together nicely.  I recommend using more than one type of green for a little variety — we used kale and spinach.  If you are using homemade chicken broth, you will likely have to add a fair bit of salt.  Feel free to change the quantity of broth depending on whether you prefer the dish more or less soup-like.  Next time we make this, I want to incorporate bacon.  I imagine we will cook a few slices, use the drippings in place of the olive oil, and then sprinkle the dish with crumbled bacon right before serving.

Beans ‘n Greens
Adapted from The Neelys

2 T olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
1/4 tsp red pepper flakes
2 cups greens
1 1/2 c cannellini beans
1 c chicken broth
salt, to taste
pepper, to taste
parmesan cheese, shredded

1) In a large pot, heat oil over medium heat.
2) Saute onions 2-3 mins until softened.
3) Add garlic and red pepper flakes; saute for an additional minute.
4) Add the heartier greens (e.g. kale); saute for 2-3 minutes until slightly wilted.
5) Add beans, chicken broth, salt and pepper; cover and simmer for 8-10 minutes.
6) Stir in the more delicate greens, if using (e.g. spinach), until wilted.
7) Ladle into bowls and sprinkle with parmesan cheese.

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