Tuscan Beans and Greens
Servings Prep Time
4people 23minutes
Servings Prep Time
4people 23minutes
Ingredients
  • 1bunch dark greens, such as rainbow chard, lacinato kale, collards, or escarole
  • 1tablespoon 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
  • ¼teaspoon sea salt, plus more to taste
  • ¼cup 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)
Instructions
  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.
Recipe Notes
Nutrition Facts
Tuscan Beans and Greens
Amount Per Serving
Calories 196 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 267mg 11%
Total Carbohydrates 32g 11%
Dietary Fiber 8g 32%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

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