Greens and Beans with Rosemary and Thyme

Greens and Beans with Rosemary and Thyme

Serves 4

Nutrient-dense, dark leafy greens pair with beans for a satisfying and great-for-you dish. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.

Ingredients: 
  • 3/4 cup low-sodium vegetable broth
  • 1 cup chopped white onion
  • 3 cloves garlic, finely chopped
  • 1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed, or 1 1/2 cups cooked white beans
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon crushed red chile flakes
  • 1/8 teaspoon ground black pepper
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Method: 

Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.

Nutritional Info: 
Per Serving:210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 39g carbohydrate (12g dietary fiber, 3g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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