Sauteed Greens with Rosemary and Cannellini Beans

Prep Time: 20 minutes

Cook Time: 20 minutes

Level of Difficulty: Easy


3-4 T. Extra-virgin olive oil

1 Small Red onion or shallot, minced

1 Clove Garlic, minced

1 T. Fresh Rosemary, minced

1 t. Garlic-Chili Paste

1 Bunch Kale, rinsed, drained and chopped fine AND/OR

1 Bunch Swiss chard, rinsed, drained and chopped fine

1-10 oz can Cannellini beans, rinsed and drained

2 T. Italian parsley, chopped fine

1/2-1 C. Low-sodium chicken broth or vegetable broth

1/4 C. Parmigiano-Reggiano, grated


In a large saucepan, heat olive oil and add onions, garlic, rosemary and garlic chili paste. Cook until onion and garlic are translucent. Add kale and swiss chard and cook until wilted/softened. Add beans, parsley and 1/2 C. of the chicken broth. Simmer until stew-like, about 4-5 minutes. Stir in the cheese and season with salt and pepper. If it looks too dry, add additional chicken broth and stir. It should NOT be soupy!!

Option: Mix with 2 Cups cooked quinoa OR layer on top of quinoa. Red or white quinoa: Bring 4 cups vegetable or low-sodium chicken broth to a boil. Add 2 C. quinoa and 1 teaspoon kosher salt. Cover and reduce to simmer for 12-15 minutes or until broth is absorbed and "curly tails" emerge from quinoa!

Recipe developed by Chef Laura Valcour