Lemon Pepper White Beans and Greens
Total Time: 00h 15m
Hands-on Time: 00h 15m
Makes: 4 - 6 servings
Zesty lemon pepper and shallot brighten white beans and greens while spicy crushed red pepper adds a kick to this simple side dish recipe.
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Ingredients
- 2 tablespoons olive oil
- 1 large shallot, peeled and cut into rings
- 1 small bunch collard greens or kale, roughly chopped and stems removed
- 2 tablespoons white wine vinegar
- 1 tablespoon Simply Organic® Lemon Pepper
- 1/8 teaspoon Simply Organic® Crushed Red Pepper
- 1/2 cup vegetable or chicken broth
- 1 1/2 cups cooked or 1 can (15 ounces) low sodium cannellini beans, drained and rinsed
- Sea salt or pink Himalayan salt, to taste
Directions
- In a large skillet over medium-high heat, heat olive oil. Sauté shallot, stirring frequently, for about 5 minutes, until softened.
- Add greens, vinegar, lemon pepper and crushed red pepper. Sauté for 3 minutes. Add broth and cover the skillet. Turn heat to low and let cook for 3 more minutes.
- Add beans and sauté until the greens are wilted and cooked to your liking. Season with salt and serve.
- Enjoy!
