Greens And Beans

olive oil

chopped onion

garlic,

red pepper flakes

Salt and black pepper

kale, washed, stems trimmed and chopped

(15- ounce) can cannellini beans, drained

chicken stock

Greens and Beans

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.

Great recipe! Try it with a little parmesan cheese grated on it. My kids loved it!

Excellent - all of their recipes have been amazing!

So simple and so flavorful! I used veg broth, added a handful of halved grape tomatoes when I turned the heat off, served it over a little brown rice topped with parmegiano-reggiano. Great vegetarian meal! It will be a stable at our house.

I substituted black beans and some leftover restaurant miso soup instead of <span>cannellini and chicken broth</span>, and dang was this delicious and easy.  I will put this in the rotation for sure.  I added an egg like August recommended.   

I make this often. One addition I make is a loose sunny side up egg on top. 

Just added sausage ant it was amazing! Topped with shredded Italian cheese blend.  

Best, simple greens dish.   I use kale , it’s my go to dish for good protein and is delicious.

Absolutely delicious !!  I used rough chopped baby kale.  The red pepper flakes gives it the perfect amount of heat and the onions and garlic provide excellent flavor!l You won’t be disappointed. I  served It with glazed ham, seasoned fried potatoes and cornbread. 

I absolutely fell in love with this simple and flavorful recipe from the first time I made it!  I now make it every week.  It's easily made vegan by using veggie broth.

https://www.foodnetwork.com/videos/beans-and-greens-0110098

The Neelys spice up kale and white beans for a vegetable dish with a kick.

greens and beans

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 3.5

Cost: $11.81 /serving

Author : Patrick and Gina Neely : Food Network

Ingredients

Instructions

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