I keep coming back to this dish as a favorite standby. Though I’ll forget all about it for a while, the moment I happen to have the ingredients on hand I’ll put it together, and the first taste of garlicky goodness will make me want to eat it for a week straight (which, with the amount I made, is what I’ll be doing). If you cut the greens pretty small, this makes a great topping for a bruschetta. And, if you’re not a bean person, feel free to leave them out. The plain stewed greens are good on their own.
Stewed Greens with White Beans
2 tablespoons olive oil
6 cloves garlic, sliced
1/2 teaspoon salt
dash of cayenne
2 large bunches hearty greens: kale, collards, broccoli rabe, chard
1 can white beans
Warm the oil in a large cast iron pan over medium-low heat. Add the garlic and fry, stirring occasionally, until the slices are golden all over. Add the salt and cayenne and turn up the heat to to medium-high, then add in all the greens. You may need to do this in more than one batch, putting in more greens as the previous batch wilts, so you don’t overcrowd the pan. Add 1/4-1/2 cup of water or broth to keep the greens from sticking.
Cook for about 15-25 minutes, until the greens are melt-in-your mouth (if you’re using chard or spinach, you probably only need to cook for 5-10 minutes). Drain the beans and add them, squeeze the lemon over the top, and heat through.
Serve over pasta, with bread, or plain.