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Beans and
Greens |
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INGREDIENTS
1 onion, chopped
1/2 red bell pepper,
chopped
1 small fennel bulb,
chopped
2-4 cloves garlic,
smashed and chopped
Pinch of Red pepper
flakes (optional)
15-16 ounces
cannellini beans,
drained
1-2 cups tomatoes,
canned or fresh, diced
Salt and pepper
1/2 teaspoon apple
cider vinegar
10 ounces combined
escarole and spinach
DIRECTIONS
In a large pot with a
lid, dry sauté onions,
pepper and fennel
until translucent.
Add garlic and, stirring
constantly, cook
until softened.
Stir in red pepper
flakes, beans, tomato,
salt, pepper and vinegar.
Cook until hot
and bubbly.
Add greens, stir well
and cover pot.
Simmer
on low heat for 10
minutes.
Stir well. Serve hot.
Cover and refrigerate
leftovers.
Copyright © 2020 Stefanie Samara Hamblen |
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