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Mustard Greens and Beans

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Ingredients

  • 1 bunch mustard greens (about 1 pound), washed and roughly chopped
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced or 3 teaspoons garlic powder
  • 1 can (15 ounces) beans, rinsed and drained, cannellini, pinto, or chickpea
  • 1 cup vegetable broth or water
  • ½ teaspoon crushed red pepper flakes (optional for heat)
  • Salt and pepper, to taste
  • 1 Tablespoon apple or white vinegar or lime juice

Instructions

  1. Chop the greens roughly, discarding any tough stems.
  2. In a large pan, heat the oil over medium heat.
  3. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.
  4. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  5. Add the chopped mustard greens to the pan. It might seem like a lot at first, but the greens will cook down significantly. Stir frequently and cook until the greens start to wilt.
  6. Stir in the beans and vegetable broth or water.
  7. If you like a bit of heat, add the crushed red pepper flakes.
  8. Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes, or until the greens are tender and the flavors are melded together. If the dish seems too dry, add a bit more broth or water to maintain a moist consistency.
  9. Finish the dish by stirring in the vinegar or lime juice. Season with salt and pepper to taste.

Source: bloomranchofacton.com

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