Greens are a rich source of folic acid, calcium, iron and other essential nutrients---but that’s not the only reason to enjoy them. In this sublime skillet dish, sautéed greens join white beans and dried tomatoes with garlic and chicken broth for a dish that makes a perfect menu marriage with herbed pork roast and crusty Italian bread.
- 1 1/2 pounds kale (OR chard, OR mustard greens, trimmed and cut into 1-inch squares)
- 2 teaspoons olive oil
- 2 cloves garlic (crushed)
- 15 ounces white beans (great Northern or Cannellini, undrained)
- 6 tomato (sun-dried, halves, rehydrated and chopped)
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary (crushed)
- 1/8 teaspoon red pepper flakes
- black pepper
- In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5-8 minutes. Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).
- Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through. Some beans may break up; this is okay as it helps thicken the dish. Gently stir in reserved greens, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.