Ingredients
  • 1 bunch dark greens, such as rainbow chard, lacinato kale, collards, or escarole
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 2 large cloves garlic, minced or pressed
  • 4 fresh sage leaves, chopped
  • ¼ teaspoon sea salt, plus more to taste
  • ¼ cup water or low-sodium vegetable broth
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (15-ounce) can white beans, rinsed and drained (or 1½ cups cooked beans)
  • Juice of ½ lemon
  • Freshly grated Parmesan cheese (optional)

Tuscan Beans and Greens

jrubino
  • Prep Time: 23 mins
  • Serves: 4 people

White beans and dark leafy greens are a classic combination in northern Italian cuisine. Cannellini beans are the traditional choice, but any white bean will do. Serve with warm, crusty bread and a drizzle of extra-virgin olive oil.

Directions
  1. Wash greens and pat dry. If using kale, collards, or chard, remove large center ribs. Chop leaves coarsely. Set aside.
  2. Place a large, heavy skillet over medium heat. Add oil; once hot, add onion, garlic, and sage and sauté 6–8 minutes, stirring frequently, until onions are softened. Add greens and salt; stir to coat. You may need to add greens in two or three additions, waiting until they wilt down before adding more. Cook 3 more minutes, stirring occasionally; then stir in water or broth, tomatoes, and beans. Cover and simmer 3 more minutes, or until greens are tender but still green. Remove from heat, stir in lemon juice, and season to taste with sea salt and freshly ground black pepper. Divide among bowls and serve topped with Parmesan cheese (if using) and a generous drizzle of extra-virgin olive oil.

PER SERVING: 196 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 10g protein, 32g carb, 8g fiber, 267mg sodium

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