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Wilted Greens and Beans Recipe

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This recipe for Wilted Greens and Beans is from THE PAUL NATION FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Diced onion and garlic
Olive oil
Baby spinach, chopped kale, swiss chard, bok choy or any raw leafy green you prefer
˝ cup chicken or veggie stock
1 can cannelini, navy or great northern beans (for most nutritious results use dried organic beans which have been soaked overnight, rinsed and cooked).
Splash of white, rose, sherry wine
Salt, pepper, garlic powder, parsley, Romano cheese and/or basil.
Directions:
Directions:
* Sauté diced onion and garlic in a skillet with EVOO until onion is translucent.
* Add chicken or veggie stock and a splash of wine.
* Cook off alcohol and reduce liquid by about half.
* Drain and rinse beans and add to pan. Add greens and sauté until tender and wilted but not overcooked.
* Sprinkle with salt, pepper, garlic powder, parsley, Romano cheese and/or basil.

 

 

 

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