OK, we need a little more nutrition that fabulous Southern Pecan Pie recipe can give us, so I thought we would tackle another of Martin Luther King, Jr’s favorite recipes.Â This Beans & Greens recipe is full of fiber & vitamins and sure to win over the picky eaters if you cover their eyes!Â Enjoy.
- 1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 1 (15-ounce) can white beans (Great Northern or Cannellini), undrained
- 6 tomato halves
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon red pepper flakes
- Salt and black pepper to taste
In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5 to 8 minutes. Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).
Heat olive oil in large skillet and sautÃ© garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through. Some beans may break up; this is okay as it helps thicken the dish.
Gently stir in reserved greens, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.