Sara Quessenberry and Rori Trovato
2 tablespoons olive oil
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 pound mustard greens or kale, stems removed and leaves sliced into 1-inch strips
juice from 1 lemon
2 teaspoons light brown sugar
1 bay leaf
1/4 teaspoon red pepper flakes
1 14.5-ounce can vegetable broth
1 28-ounce can whole or diced tomatoes, undrained
1 15-ounce can white beans, drained
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Calories from fat 31%
Sat fat 0g
How to Make It
Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.
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