Sauteed Mixed 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 and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.

• Ready In: 22 mins
• Serves: 6-8

Ingredients

• 3  tablespoons extra virgin olive oil
• 4  garlic cloves, thinly sliced
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1 1⁄2 lbs  mixed greens, trimmed and roughly chopped (discard yellowed leaves)
• 1  cup  low sodium vegetable broth
• 1 (15 ounce) can cannellini or 1 (15 ounce) can  other white beans, drained and rinsed
•  kosher sea salt
•  fresh ground black pepper

Directions

1. Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
2. Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
3. Transfer greens to colander as done and drain.
4. Return skillet to heat.
5. Add broth to skillet and deglaze, scraping up any browned bits.
6. Add beans and simmer until heated through, 2 to 3 minutes.
7. Return greens to skillet, toss gently and season with salt and pepper to taste.