Recipe by Mama's Kitchen (Hope)
A light and delicious fast fix meal that is easy on the waist and the pocketbook! This comes together very fast and will fill you up with just a few tasty but healthy ingredients. The quantity listed leaves you with a soupy bright bowl of my. You could add another batch of kale iif you like, there is that much broth. Also great with all kinds of beans. To me this dish seems like a beautiful marriage between Italian and Southern cooking. Hope you enjoy! PS: If you use a vegetarian 'chicken' broth this will be completely vegetarian friendly! Skip the parm or use a vegan parm and you have a vegan friendly dish! The portion is very generous! Adjust time if you are using more tender greens so they are not over cooked.
- 2.51 ml olive oil
- 1-1 garlic cloves, minced
- 0 large onion, chopped
- 314.66 ml fat free chicken broth or 314.66 ml vegetable broth
- 141.74 g can cannellini or 141.74 g can great northern beans or 141.74 g can garbanzo beans
- 0 bunch kale (such as mustard, turnip, collards) or 0 bunch swiss chard (such as mustard, turnip, collards) or 0 bunch spinach, any greens (such as mustard, turnip, collards)
- 78.07 ml spinach leaves, fresh (yes this is in addition to the other greens) (optional)
- 0.83 ml sugar (optional)
- 0.39 ml nutmeg (optional)
- 0 to taste salt and pepper
- 0 to taste parmesan cheese
Directions See How It's Made
- Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.
- Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.
- Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the collards).
- Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.
- Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.