Ingredients:
3 bunches of winter greens (mustard, chard, kale, collards, etc.)
1-2 tablespoons olive oil
2-3 anchovy fillets
1 tablespoon fresh garlic, chopped
⅓ cup broth
1 (14.5 ounce) low-sodium can white beans, drained and rinsed juice from ½ a lemon grated parmesan cheese (optional)
salt and pepper, to taste
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Directions:
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1.Wash hands well with soap and warm water. Wash produce well.
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2.Tear or chop greens into bite-size pieces. Set aside in a bowl.
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3.In a large sauté pan, heat oil over medium heat. Add anchovy fillets and garlic to oil, smash with spatula. Allow to simmer for 2-3 minutes or until garlic is browned. 4.Turn heat up to medium-high and add broth. Scrape the bottom of the pan with a spatula to deglaze.
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5.Turn heat down to medium-low, add greens and beans. Place lid on pan and simmer until greens are wilted, about 5-7 minutes.
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6.Turn off heat and remove lid. Toss with lemon juice and parmesan.
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7.Salt and pepper, to taste.
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8.Serve warm.
Ingredients
Ingredients:
3 bunches of winter greens (mustard, chard, kale, collards, etc.)
1-2 tablespoons olive oil
2-3 anchovy fillets
1 tablespoon fresh garlic, chopped
⅓ cup broth
1 (14.5 ounce) low-sodium can white beans, drained and rinsed juice from ½ a lemon grated parmesan cheese (optional)
salt and pepper, to taste