Local and Seasonal Recipes, Menus and More
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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 |
