From the end of May through October, we have greens and beans at least once a week. Dark leafy greens are abundant and in season, and you can use any combination for this recipe (my favorite is chard and arugula, which gives it a spicy flavor). It's very simple to prepare and dark leafy greens are one of the most nutrient-dense foods around, all very high in vitamins A, K, and C, and rich in many minerals and phytonutrients.
Prep time: 5 minutes
Cook time: 10-15 minutes
In a pot or pan with a lid, heat olive oil over medium heat. Add garlic and red pepper flakes. Once garlic just becomes fragrant (about a minute), add greens and toss them into the olive oil until coated and they begin to wilt.
Add 1/4 cup broth at a time. Cover with lid and let simmer. The amount of broth you use will depend on the type of greens you use. Arugula and spinach will require less and chard a little bit more, while kale will require a lot. Keep your eye on it and add more broth if needed. You want to let the greens cook in the broth until they are soft but there is still some liquid left (enough for the beans to absorb). The amount of time this takes will also depend on the types of greens you use. Spinach, arugula and chard will cook up very quickly, while your going to wait awhile for the kale to cook down.
Once the greens are cooked, add the beans and let those cook for a few minutses while they soak up the liquid broth. Remove from heat and add salt, pepper, and vinegar/lemon juice to taste (I add a splash at a time).
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