Garden Fresh Beans and Greens
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 6 cups mixed greens, stems removed and chopped – use one or all of the following greens: arugula, kale, mustard greens, spinach, collard greens, and/or swiss chard
- 1/2 cup chicken stock
- 15.5-ounce can of cannellini beans or great northern beans, drained
- 15.5-ounce can of chopped tomatoes
- 1/2 pound of cooked sliced italian sausage (optional)
- 1 teaspoon hot pepper flakes
- salt and pepper to taste
- fresh grated parmesan cheese
Heat oil and garlic in a large skillet on low heat so as not to burn the garlic. Add the greens in two to three batches and stir to coat with the oil and garlic. Add the chicken stock to further wilt the greens. Add the beans and the tomatoes and continue to stir. For a hearty meal add your pre-cooked sliced Italian sausage. Toss the greens with the hot pepper flakes and salt and pepper to taste. Top with a generous portion of fresh grated parmesan cheese. Mangia!
Serves 3-5 as a side dish, 2-3 as an entree
Sally Kocan, Gibsonia
2013 First Place Prize, Leafy Greens category