Beans & Greens
Yield: Serves 6 (serving size: 1 cup) Ingredients 2 tablespoons olive oil 1/4 teaspoon crushed red pepper 2 garlic cloves, minced 1 (1-pound) bunch kale, trimmed 1 cup fat-free, lower-sodium chicken broth 1/4 teaspoon kosher salt 1 (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon red wine vinegar Grated fresh pecorino Romano cheese (optional) Preparation 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. 2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired. Nutritional Information Calories per serving: 126 Fat per serving: 5g Saturated fat per serving: 0.8g Monounsaturated fat per ...