Mustard Greens & Braised White Beans
Mustard Greens & Braised White Beans
Spring greens — with their peppery flavor, delectable bite, and nutrient dense leaves — give us endless good meals: salads, stir-fries, soups, and hearty Mustard Greens & Braised White Beans recipe.
- 1 Sweet onion, diced
- 6 Garlic cloves, minced
- ¼ tsp. Red pepper flakes, optional
- 2 15oz cans of white beans (Cannellini, navy, or great northern)
- 3 C. Vegetable stock
- 1 Lemon, zest & juice (separated)
- 1½ tsp. Thyme, dried or fresh
- Heat the oil in a frying pan over medium heat and saute onions for 5-7 minutes, until translucent.
- Add the garlic and red pepper flakes and cook for another minute, stirring frequently to keep garlic from burning.
- Add greens and cook for a few minutes until slightly wilted.
- Add beans and partially mash with a fork or cooking spoon, leaving some whole.
- Add the stock and remaining seasonings (except lemon juice) and simmer until thickened and reduced, about 10 minutes.
- Remove from heat and add lemon juice. Taste and adjust seasonings as needed. Serve over rice or with thick-cut, toasted hearth breads.
NOTES: You can swap the mustard greens with other types of greens, like spinach, beet and turnip greens, or broccoli rabe. Hardier greens like kale, collards, or Swiss chard with need to cook slightly longer.
First published on farmerfoodshare.org
