Down Home With the Neelys Greens and Beans
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 chopped onion
- 2 garlic cloves, sliced
- 1⁄4 teaspoon red pepper flakes
- salt & freshly ground black pepper
- 2 cups kale, washed, stems trimmed and chopped
- 1 (15 ounce) can cannellini beans, drained
- 3⁄4 cup chicken stock
directions
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes.
- Add the red pepper flakes and salt and pepper; stir until fragrant.
- Add the kale and let saute until it cooks down slightly.
- Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
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Reviews
-
I love, love, love this recipe. I've made it many times, as written, and it was awesome. However, I, too, always about double the greens. Today I added beet greens with the kale (waste not, want not), and it was heavenly! I always add parmesan or Romano, then give it a final stir, before plating. This creams up the extra liquid, if that's what you prefer, like me. Great side dish, appetizer, or main course...Remember the crusty bread to accompany!
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This is the first time I've ever prepared kale - and was it ever easy. We were looking for a "different" veg, and this just hit the spot. As I was serving this with beef, I substituted veg. stock for the chicken. I only used 1/8 tsp chili flakes and the flavour was great. Couldn't find cannellini beans in my store, so I used white kidney beans. Would use more kale next time, as the ratio seemed a little bean heavy. Thanks for posting!
RECIPE SUBMITTED BY
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