Beans And Greens by Bytheforkful

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 tbsp tomato paste
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chopped kale or cavolo nero, stems removed
• 2 cups vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan or nutritional yeast, optional

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the onion and cook for 5 to 6 minutes, stirring often, until softened and translucent.
3. Stir in the garlic, red pepper flakes, and tomato paste, then cook for 1 minute until fragrant and darkened slightly.
4. Add the beans, vegetable broth, salt, and black pepper, then simmer for 8 to 10 minutes until the broth is lightly thickened.
5. Fold in the greens and cook for 3 to 4 minutes, stirring, until wilted and tender but still bright.
6. Finish with lemon juice and Parmesan or nutritional yeast, then taste and adjust seasoning before serving hot.