Ingredients:

  • 2 cans lima, navy or cannellini beans
  • 1 tablespoon canola oil
  • 1 clove garlic, chopped
  • 1 carrot, peeled and diced
  • 2 onions, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 bunch collard greens, chopped coarsely with tough stems removed
  • 1/2 cup chicken or vegetable broth
  • 1 pound (16 ounces) pasta, cooked according to package directions

Directions:

  1. Drain and rinse beans.
  2. Put beans in a large saucepan with oil, garlic, carrot, 1 onion, oregano and red pepper flakes.  Simmer 10 minutes until tender.  Season with salt and pepper.
  3. In a separate pan, sauté greens with other onion in oil until soft.
  4. Add 1/2 cup chicken or vegetable broth  and cook until greens are tender.
  5. Add bean mixture to greens, mix thoroughly, adding more broth if desired.
  6. Toss “greens and beans” with cooked pasta.  Top with ground black pepper.
10 servings Calories Fat Protein Carbohydrate
Amount/svg 163 2 g 8 g 28 g

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