The Pioneer Woman Tasty Kitchen
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Dark Leafy Greens with Cannellini Beans

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Level: Easy

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Description

A lovely little “cooked salad” to get your serving of dark leafy greens and some fiber from beans.

Ingredients

  • ½ whole Onion, Sliced Into Half Moons
  • 2 cloves Garlic, Minced
  • 1 bunch Kale (or Swiss Chard, Or Dandelion Greens, Whatever You Like Or Can Find) Washed And Chopped Into Bite-size Pieces
  • 1 can (15 Oz.) Drained Cannellini Beans Or 1 Cup Cooked Beans
  • 1 teaspoon Balsamic Vinegar
  • 4 Tablespoons Water
  • 1 Tablespoon Olive Oil

Preparation

Makes two generous servings, or four very small side servings.

Put oil into a preheated pan. Add the onions and saute for about 2 minutes until they begin to soften. Add garlic and saute until fragrant, about 1 minute. Be careful that they do not begin to burn.

Toss in the kale and let wilt just a little. Add about 1 teaspoon of balsamic vinegar. Stir together. Add the beans and about 4 tablespoons of water. This will help steam the greens quickly, get all the bits off the bottom of your pan, and warm the beans.

Cook for another 3 minutes or so until the greens are softened but still have lots of green color, and the beans are warmed through.

Serve warm.

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