Sautéed Greens with Cannellini Beans

It never ceases to amaze me how much greens wilt and cook down from what you start with.

Last night I used nearly a full Costco tub of spinach, and it only yielded about 3 servings of this stuff.

Holy moly, I don't have to eat vegetables for a week after that!

I only kid.  I love vegetables.  I'd never give them up for a week.  Except maybe while visiting a third world country.  Against my will, but in congruence with my stomach.

So, I guess you could say I only made up for that with this dish.  No paying it forward this time.

I forgot to ask The Stallion if this side dish of nutrient-rich vegetables passed the 'I really don't think I like vegetables, but this is pretty damn good' test.  I thought it was yummy.  But my vote doesn't really count when it comes to making vegetables delectable.

When I was little (and big), my mom would make creamed spinach.  Everything about that title causes my gag reflex to kick in.  However, it was one of my favorite dishes.  And so easy: 1/2 chopped onion, one brick frozen spinach, and a dollop of sour cream.  I'm sure even The Stallion would love this.

You can use any kind of greens in this recipe (kale, chard, spinach, etc. - kale's my favorite) - the only thing that will change is the cooking time.  Spinach is the sissy of the bunch and will be tender in no time.

This side is a great accompaniment to Marinated, Grilled Flank Steak!

Sautéed Greens with Cannellini Beans
Serves 2
  • 2 T olive oil
  • 2 T butter
  • 2 garlic cloves, sliced Goodfellas thin
  • 10 oz. greens (about 3-4 cups, chopped)
  • Dash salt
  • 1/3 can cannellini beans, drained (optional)
  • 2 T red wine vinegar (optional)
  1.  Heat the olive oil and butter in a large pan over medium heat.  Add the garlic and sauté without letting the garlic brown until fragrant, about 3 or 4 minutes.
  2. If you're using kale or chard, remove the thick stems and roughly chop.  Spinach can be added whole.  Add the greens to the pan, along with the salt, and continuously stir to ensure even cooking.
  3. Once wilted, stir in the cannellini beans and remove from heat.  Just prior to serving, drizzle with the vinegar if desired. (Try it both ways to see what you like best!)

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