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Sauteed Greens with Cannellini Beans and Garlic

Molly Stevens
  • minutes
  • Serves

INGREDIENTS

3

Garlic cloves

1

large bunch Greens

1 cup

Vegetable broth or low-salt chicken broth

1/4 tsp

Red pepper, dried

5 tbsp

Olive oil, extra-virgin

1 tsp

Sherry wine vinegar

1 15 ounce can

Cannellini (white kidney beans), rinsed, drained