SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Italian month is proving to be delicious - even without the pasta, bread, or rice. There are a zillion different beans that are used in Italian cooking and they all go so well with greens. If you don't like to eat just a bowl of greens, this is a great way to get the same benefits.

5 tbs olive oil, divided
3 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1 large bunch greens (spinach, mustard greens, kale,
or broccoli rabe-about one pound. I used kale)
Remove thick stems, spinach left whole, other greens
cut into 1-inch strips, about 10 cups)
1 cup (or more) vegetable broth
1 15 oz can cannellini (white kidney beans), rinsed,
drained (I used my crockpot and made fresh-so easy
and no more burnt beans)
1 tsp (or more) Sherry wine vinegar

Hat 4 tbs oil in large nonstick skillet over medium
heat. Add garlic and dried crushed pepper; stir
until garlic is pale golden, about 1 min. Add greens
by large handfuls; stir just until beginning to wilt
before adding more, tossing with tongs to coat with
oil. I cooked my greens a couple of days earlier and
then just added to garlic and red pepper.

Add 1 cup of broth, cover, and simmer until greens
are just tender, adding more broth by tablespoonfuls
if too dry, 1-10 mins, depending on type of greens.
Add beans; simmer uncovered until beans are heated
through and liquid is almost absorbed, about 2 mins.
Stir in 1 tsp vinegar. Season with salt and pepper.
Drizzle with remaining 1 tbs oil and serve.

Recipe from Bon Appetit, April 2008