Beans and Greens

🧂 Ingredients

• 1 bunch Swiss chard

  or other leafy green
• 1 15oz can of Cannellini beans

  drained
• 6 cloves garlic

  minced
• 1 shallot

  minced (about 2 tablespoons)
• 2 cups chicken broth
• 2 tablespoons olive oil
• parmesan cheese
• red pepper flakes
• salt to taste

Instructions

• 1 Wash the greens thoroughly and remove the leaves from the tough stems. Chop the
  leaves into bite sized pieces. If you're using chard, you can thinly slice the
  stems as you would a stalk of celery.
• 2 Mince the garlic and shallots.
• 3 Heat olive oil in a medium pot or large sauté pan over medium heat. Sauté sliced
  chard stems (if using) for 1-2 minutes until softened. Add in the minced shallot
  and cook for another 1-2 minutes until translucent.
• 4 Add the minced garlic and a pinch of salt and sauté for another minute or so
  until the garlic is very fragrant. If the pan looks dry at this point, add an
  additional tablespoon of olive oil. Add the greens to the pot and let them wilt
  until just tender, tossing frequently.
• 5 Once the greens are wilted, add in the white beans and chicken broth. Bring the
  pot to a simmer and let it cook, uncovered, for five minutes, stirring
  occasionally.
• 6 Season to taste with salt and red pepper flakes and top each bowl with a
  sprinkling of freshly grated parmesan cheese. Serve hot with lots of crusty
  bread.

Nutrition Info