Spicy Garlic Greens with Cannellini Beans

I completely underestimated this simple, nutritious dish, thinking my husband would never eat it. He grilled chicken and opted to try this as a side, but within minutes, he was up for seconds, and then eying my plate as I finished up the last few bites. Go figure.

Yes, greens do get a bad rap for being boring and tasteless, but sauteed with a few simple ingredients, these greens shine. The best part is, you probably already have dinner-worthy greens in your fridge without even realizing it. You know the "tops" of the beets or radishes you cut off and throw away when preparing the vegis? Those greens are perfect for this dish. I used beet greens, turnip greens and spinach, but feel free to experiment with kale, mustard greens or broccoli rabe. Excluding parsnip greens, every vegetable green is edible and an excellent way to get another meal out of your fresh vegis.

Spicy Garlic Greens with Cannellini Beans
adapted from Bon Appétit . serves 4

4-5 T olive oil
3 large garlic cloves, minced
1/2 t crushed red pepper flakes
8-10 c packed greens, stems removed, large pieces coarsely chopped
1 c vegetable broth
15-oz can cannellini beans, drained and rinsed
1 t Sherry wine vinegar
salt and pepper, to taste

Heat 4 T oil in large skillet over medium heat. Add garlic and red pepper flakes, stirring until garlic is golden brown, 2-3 minutes. Add greens, stirring to coat with oil, until greens begin to wilt. Add vegi broth and simmer until greens are tender, 5-7 minutes. Add beans, simmer until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in vinegar. Season with salt and pepper and drizzle with remaining 1 T oil, if desired.