Sautéed Greens with White Beans and Garlic

Serves 6 to 8
Time 15 min
Sautéed Greens with White Beans and Garlic

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    2 tablespoonsextra-virgin olive oil
    3 clovesgarlic, thinly sliced
    1/4 teaspooncrushed red chile flakes (optional)
    1 1/2 poundsmixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
    1 cuplow-sodium chicken or vegetable broth
    2 cans (15-ounce)no-salt-added cannellini or other white beans, rinsed and drained
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

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Method

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.

Nutritional Info

Serving Size

Calories

230

Total Fat

5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

135mg

Total Carbohydrate

35g

Dietary Fiber

11g

Total Sugars

1g

Protein

13g

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.