Tuscan beans & greens

We’ve been cooking this recipe in my fam for a long time, so it certainly won’t be a shocker. It is just so good, though. Really hearty and healthy.

2     Tablespoons EVOO
3     Toes garlic, thinly sliced
1/4 Teaspoon dried crushed red pepper
1      Large bunch greens (I like spinach or kale- about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/2  Cup  vegetable broth or low-salt chicken broth
1      15-ounce can cannellini (white kidney beans), rinsed, drained
Lemon wedges
Good EVOO (garnish)
  1. Heat EVOO 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.
  2. Add broth, cover, and simmer until greens are just tender. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.  Season with salt and pepper.
  3. Either plate individually or in a large serving dish.  Drizzle with EVOO and serve lemon wedges around

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