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5 from 5 votes

Greens and Beans

Course: DINNER, gluten free, vegan, vegetarian
Calories:
Author: Dani Spies

Ingredients

  • 4 cloves of chopped garlic
  • 1-15 oz. can of white beans rinsed and drained
  • 1 pint of grape or cherry tomatoes halved
  • 1/4-1/2 cup of broth chicken or veggie
  • 1 head of kale stemmed and chopped
  • A pinch of red pepper flakes
  • 1 tsp of olive oil
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large saute pan over medium heat. Once oil is heated through add garlic and red pepper flakes and saute until fragrant.
  • Stir in tomatoes and beans and season with a little salt and pepper. Allow them to cook for about two minutes or so or until heated through.
  • Add kale and broth and pop a lid on. Cook until the kale is wilted and nice and tender, about eight to ten minutes.
  • Serve and enjoy!