Smoky Greens and Beans

I had some mustard greens to use up from a recent CSA delivery. These greens definitely have not been a staple in our kitchen in the past and I was a bit stumped on how to best use them. Found this recipe on epicurious and decided to give it a whirl. Pretty good! Delicious served over whole-wheat pasta on a rainy night (and lotsa parm on top!). Lots of protein and great flavor!

Smoky Greens and Beans

Serves: 4
Recipe courtesy Bon Appetit

2 tablespoons olive oil
1 large onions, chopped
2 cloves garlic, chopped
1 14.5-ounce can diced tomatoes in juices
1 1/2 teaspoons smoked paprika
1 14.5-ounce can vegetable bouillon cube, broth
8 cups coarsely chopped assorted greens (such as kale, mustard greens, collard greens; about 8 ounces)
1 (15-ounce) can cannellini beans, drained
Grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

~ by spontaneoustruth on February 23, 2011.

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