Tiny NY Kitchen: Victoria's Vegetarian Side Dish

Greens, Beans, Rosemary & Thyme Side Dish

The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time, then use one 16-ounce package of frozen dark leafy greens instead of the fresh ones. 

INGREDIENTS:

• 3/4 Cup Vegetable Broth
• 1 Cup Chopped Onion
• 4 Cloves Finely Chopped Garlic
• 1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
• 2 Cups Cooked White Beans Like Great Northern
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Thyme
• 1/4 Teaspoon Crushed Red Pepper
• 1/8 Teaspoon Freshly Ground Pepper

DIRECTIONS

Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. 

Add the onions and garlic. Cook for eight minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. 

Cover and turn the heat down to medium. Cook for six minutes. Stir only once. Uncover and cook for another three minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves four people.