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Greens and Beans


This classic Italian 'Beans and Greens' comes together really easily.  I grew up on this dish.  Loaded with nutrients and flavor.

When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup.  I wasn't especially fond of the soup growing up.  I would pick out the pepperoni chunks.

BEANS AND GREENS

1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans
4 cloves garlic, minced
1 - 2 tablespoons olive oil
S & P, to taste

Cook greens in salted water  ( about a tablespoon in a big pot), until tender.  Drain and cool. Squeeze water out as much as possible.  I like to chop it up at this point.

In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through.  Add salt and pepper to taste.

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