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| Servings |
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Ingredients
Garlicky Greens
- 1 bunch collard greens chopped with stems removed (you may substitute kale or chard).
- 3 tablespoons olive oil
- 6-9 cloves of garlic chopped
- salt to taste
White Bean Puree
- 1 can of white beans
- 2-3 garlic cloves minced
- 3 tablespoons olive oil
- salt to taste
Ingredients
Garlicky Greens
White Bean Puree
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Instructions
- Strip the greens off their stems. Coarsely chop and wash them in plenty of water. Drain well. If they are too soggy, they will not sauté properly.
- Heat a sauté pan over medium high heat. Once it is heated, add the olive oil. Swirl to coat the pan with the oil. Sauté the garlic in the olive oil a few seconds until slightly golden. Be sure not to overcook the garlic. Add the chopped greens and stir to wilt the greens. Once the greens are wilted continue to cook until slightly crispy. There should be some browning at the edges but overall the green color should remain vibrant. If you stir the greens too frequently they will not get crispy because they will not have enough contact with the oil.
- Open the can of white beans and put them in a pot of water. Add the garlic cloves. Cook them for 5-10 minutes.
- Drain the beans and garlic. Put into a food processor with the olive oil and blend to a creamy consistency. Add more oil if necessary. Add salt to taste.
- Serve the beans and the greens together.