Sauteed Collard Greens with Cannellini Beans

14 Apr

The last time we went grocery shopping, I decided on a whim to throw a bag of chopped collard greens into our cart.  I know we need to add more leafy greens into our diet, since we’ve been skimping since our winter CSA ended and we were no longer delivered weekly baskets replete with beautiful Swiss chard, beets (including the greens, of course), romaine, cabbage, kohlrabi, and other delicious lettuces and greens I was unable to identify.  Collard greens are both a powerhouse of nutrition and absolutely delicious.  Simply prepared with some cannellini beans and garlic, this dish was quick, yummy, and easy as pie.

Sautéed Collard Greens with Cannellini Beans

1 20 oz. bag chopped collard greens

3 cloves garlic, minced

1 tbs. Brummel & Brown

1 tbs. olive oil

1 lemon, juiced

1 15 oz. can cannellini beans, drained and rinsed

Kosher salt and freshly cracked black pepper

Bring a large pot of salted water to a rolling boil.  Add collared greens and boil 20-25 minutes until tender.  Drain thoroughly, pressing out excess moisture with a spoon if necessary.

In a 10″ cast iron skillet, heat olive oil and Brummel & Brown over medium-high heat until Brummel & Brown has melted.  Add garlic and sauté until fragrant, 1-2 minutes.  Add collard greens and stir to coat with oil.  Season with kosher salt and freshly cracked black pepper.  Sauté 2-3 minutes.  Add cannellini beans and cook until heated through, stirring frequently, about 4-5 minutes.

If desired, top with a little bit of Parmesan.

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