Greens & Beans
By Christine Belus of An Extra Scoop
Ingredients (Serves 4-6)
- 2 tbsp olive oil
- 1 small onion, diced
- 6 garlic cloves, finely sliced or minced (or more if you’re a big garlic lover)
- 16 oz escarole, washed well and chopped
- 8 oz spinach (regular or baby spinach), washed and chopped
- 16 oz napa cabbage, washed well and chopped
- 32 oz vegetable broth
- 15 oz can cannellini beans, drained and rinsed
- 1 lemon, juiced
- Parmesan cheese, optional, for garnish
- Salt and pepper to taste
Directions
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the onions and sauté until translucent. Add garlic and stir to avoid burning. Cook garlic for 1-2 minutes.
- Once garlic and onions are cooked, add 8 oz. of vegetable broth.
- Start adding the greens in batches, allowing them to cook down before adding more. After adding second batch, add remaining broth. It should take about 3 batches to add all greens, depending on the size of your pot. Stir the pot before adding more greens.
- Season with salt and pepper to taste.
- Add beans and stir to combine. Cook for 5 minutes.
- Add lemon juice and stir to combine.
- Ladle greens & beans into bowls and garnish with freshly grated parmesan cheese.
- Serve with a loaf of crusty bread or rolls.
Christine Belus is the owner and founder of An Extra Scoop, which offers prepared, healthy, home-cooked, ready-to-heat meals and delivers them directly to your home or office. There is no minimum order or subscription required, and there’s a new menu every week. Check out meals you can order or some of Christine’s recipes you can try at www.anextrascoop.com.