# Components:
→ Beans
01 - 2 tablespoons olive oil
02 - 4 garlic cloves, thinly sliced
03 - 2 (15-ounce) cans cannellini beans, drained and rinsed
04 - 1/2 teaspoon crushed red pepper flakes, optional
05 - 1/2 teaspoon kosher salt
06 - Freshly ground black pepper, to taste
→ Greens
07 - 6 cups winter greens (kale, Swiss chard, or collard greens), stems removed and chopped
08 - 1/2 cup low-sodium vegetable broth or water
09 - Zest and juice of 1 lemon
→ Garnish
10 - 2 tablespoons chopped fresh parsley, optional
11 - Extra olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 to 2 minutes until fragrant and lightly golden.
02 - Incorporate cannellini beans, crushed red pepper flakes if using, kosher salt, and black pepper. Stir gently and cook for 2 to 3 minutes without mashing the beans.
03 - Add chopped winter greens and vegetable broth. Cover and simmer for 5 to 7 minutes, stirring occasionally, until the greens are wilted and tender.
04 - Remove the lid and cook for an additional 2 to 3 minutes to evaporate excess liquid.
05 - Stir in the lemon zest and juice. Adjust seasoning to taste.
06 - Transfer to plates or serving bowl. Garnish with chopped parsley and drizzle with olive oil. Serve warm.
