Grandma’s Greens and Beans

By Joyce Bunderson Published: July 20, 2010

We enjoyed this very flavorful recipe as a side dish served with salmon; but it’s certainly nourishing enough to be served as the …

Ingredients

• 1 1/2 pounds curly mustard greens cut into 1 inch pieces, large/coarse stems removed
• 1 large onion chopped
• 1/3 cup sun-dried tomatoes packed in olive oil, finely chopped
• 2 teaspoons extra virgin olive oil
• 1 teaspoon garlic minced
• 1/8 teaspoon red pepper flakes or to taste
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 15 ounces great Northern beans drained but not rinsed
• 1/3 cup chicken or vegetable broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon Parmesan cheese (optional)

Instructions

1. Put the onions, oil and sun-dried tomatoes in a skillet.
   
2. Heat the oil and add the onion and sun-dried tomatoes; until onion is turning clear.
   
3. 
   
4. Add the garlic and red pepper flakes. Stir for a minute,
   
5. Wash the curly mustard greens.
   
6. Chop the greens into 1 inch pieces.
   
7. Add the greens. Sauté for about 3 minutes, the greens will cook down considerably
   
8. Then add 1/3 cup broth, salt and pepper, stir and cover. Allow to simmer for 8 minutes.
   
9. When the greens are cooked, add the beans and heat.
   
10. Add the vinegar and if necessary a tablespoon or two of additional broth, or water to deglaze any browned bits from the sides or bottom of the pan.
    
11. Serve with a sprinkle of Parmesan cheese, if desired.
    

• Course: Side Dish