With the farmers market in full force I am always looking for ways to use the gorgeous produce I gather each Saturday. I am lucky to have several farmers markets in my area and look forward to my weekly shopping excursions. At this time of year the kale at the market is lush and inviting. Several years ago my husband and I were members to a CSA (Community Supported Agriculture) where we received a weekly produce basket from a local farm. Every single week we got kale and/or swiss chard and I fell in love with these greens. Not only are they good for you, but with a quick saute they can be tender and delicious. This recipe is one of my husband’s favorite and can be used with your favorite greens (try any variety of kale, swiss chard, mustard greens, beet greens, you name it!) This makes a great side dish and can be ready in about 20 minutes!
- 2 tbsp olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 sprinkle red pepper flakes (add more if you like it spicy!)
- 1 bunch kale (or greens of your choice), removed from stems and rough chopped
- 1 (15oz) can white beans, drained and rinsed
- salt and pepper to taste
Heat a deep skillet on medium heat; add olive oil and onions. Saute for 5-8 minutes until onions are translucent and tender. Add garlic and cook for 1-2 minutes until fragrant. Add kale and stir to combine.
Season with salt and pepper and cook with lid on until kale begins to wilt. If the bottom of the pan seems dry add 1/2 c. water or vegetable broth. Note: Use caution with salt; when the greens cook down the salt flavor intensifies! Once kale is bright green and wilted, add the drained and rinsed beans and cook with lid on until the beans warm through. You can keep this on the stove on low to medium-low until the rest of the meal is ready.
If you are feeling really adventurous and want to indulge add a couple chopped slices of crispy bacon! This recipe is warm and inviting in the winter, and a light side for a patio dinner in the summer. Enjoy!