A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Ingredients
Preparation
Step 1
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Step 2
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
Nutrition Per Serving
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Reviews (108)
Back to TopThis was great. Everyone, including my kids, loved this dish. I used turnip greens and pinto beans, will make them next time with cannellini beans. I now have it copied into my book of favorite recipes.
Tromero07
Roseburg, OR
9/30/2019
YUM!!! I used pinto beans because that's what I had handy. I served this over brown rice and it was sooo good! I think I'll use a bit less liquid next time, but This will be my new go to quick and vegetarian meal!!
melliej
Toronto, on
2/22/2017
Simple and delicious. I used lemon juice in place of the sherry vinegar.
jenncc
Los Angeles
5/18/2016
Made this with a mix of chard, kale, and spinach, and it was absolutely delicious and will be in the rotation permanently now.
jessmarc
Denver, CO
2/1/2016
Made this last night using rainbow chard and spinach. Had no sherry vinegar, used a good red wine vinegar. And also tossed it with pasta shells for a main course meal. It was delicious...topped with fresh grated romano and some fresh chopped basil. Husband and nephew devoured it! Definitely a keeper!
Michele0730
Whittier, CA
2/20/2015
Make this tonight with spinsch and kale. Used champagne vinegar. Delicious.
duryea222
North Haledon, NJ
1/15/2015
Great great great. Easy. Fast. Cheap. Good for you. I think most greens recipes improve if you use multiple types, so I made this with kale, collards and mustard greens. Added a splash of Worcestershire and served over goat cheese grits. We'll be having this a LOT.
dahliat
Los Angeles, CA
8/18/2014
THIS RECIPE IS SO GOOD I had to share it on Facebook (and I never do that). I was looking for a healthy vegetarian option after a long vacation of indulging and tried this out. I also used it as a way to cook some veggies that were lying around the fridge. I am SO happy to have this recipe in my life. It's so amazing I think I might make it like every other week (that's VERY often for me). A couple notes: I used a mix of bok choy, parsley and watercress the first go around and it was amazing. The second time I couldn't find watercress so I subbed it for kale and romaine lettuce (in addition to the parsley and bok choy). I think the parsley and bok choy flavors are my favorites. I definitely recommend adding half a bunch of parsley into the mix. It cooks just like greens and adds a nice italian flavor, plus some different antioxidants, etc. I also subbed the vinegar for Rice Vinegar as I was out of the other kind and it's lovely. I also used Better Than Bouillon Chicken flavor and took the cup of liquid down to 3/4 cup and still cooked it lid off and longer than 10 minutes. I think I like it a little dryer (but not DRY). I served this as a side dish the first time I made it but it was SO AMAZING I put it over rice the second time I made it and will probably continue to serve it as a main dish over rice from here on out. I love it with Crystal Hot Sauce (adds more spice and acid). I JUST LOVE THIS. I'd guess one recipe makes about 4 meal sized portions when spooned over rice. Even my boyfriend and his friend who was staying in town with us raved about it.
oHILLARYo
Miami Beach
7/23/2014
How much does this make? Like, how many cups of the recipe? I'm trying to figure out how much of it to make for a dinner.
NevadaLee
7/9/2014
Oh I forgot to mention that I didn't have Sherry vinegar so I left that part off and it was still delicious. Also great as leftovers! I used just Kale. And I did use the 4 TBsp of oil in the beginning but left off the extra TBsp at the end.
marjoriebilodeau
Worcester, MA
5/6/2014
This came out really good! I only needed a cup of the broth (I used College Inn roasted garlic broth in addition to the sliced garlic for maximum garlicky flavor). At the end when I added the beans, I raised the temperature up to med-high which helped to burn off the excess liquid. I would make this again, however, next time I'd probably add more kale so there's a better ratio of kale to beans.
marjoriebilodeau
Worcester, MA
5/6/2014
This is simple and delicious. Too much liquid, though. I will use half the amount next time.
jckrul
Ohio
3/6/2014
Started using this recipe as we moved towards eating less meat. I have used kale once and later with rapini. With broccoli rabe,, add 3 extra cloves, extra crushed peppers (if you like spice). You can easily cut back on the olive oil. Tonight will be with a side of fresh pasta with mashed anchovies, olive oil, parsley and garlic. Yumm!
angdwhite
Chicago
11/14/2013
Easy and a without the beans, a lovely companion to a nice Spencer steak.
ShannonRusso
Los Angeles, CA
9/11/2013
Very delicious. I have made this numerous times with vegetable broth, but the last time I made it, I used low sodium chicken broth. I didn't think it could get any better, but using the chicken broth gave it a much better flavor. I plan on making it again today because it is so good!
laureli4
Lake Mary, Florida
7/21/2013
