Greens and Beans

  • 2 tablespoons olive oil 

  • 1 chopped onion 

  • 2 cloves garlic, sliced 

  • 1/4 teaspoon red pepper flakes 

  • Salt and freshly ground black pepper to taste 

  • 2 cups greens, washed, stems trimmed and chopped 

  • 1 can cannellini beans, drained or cooked white beans 

  • 3/4 cup chicken or vegetable stock 

Directions: In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic and red pepper flakes, and cook 2 minutes more. Add greens (and stems), and stir slowly, allowing it to wilt slightly. Add stock, salt and black pepper; reduce heat to low. Simmer for 10 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm (maybe garnished with grated Parmesan cheese?).