How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Greens with Cannellini Beans and Garlic?

You need 7 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, divided, 3 garlic cloves, thinly sliced, 1/4 teaspoon dried crushed red pepper, 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed), and more.

Is Sauteed Greens with Cannellini Beans and Garlic suitable as soups & stews?

Yes, Sauteed Greens with Cannellini Beans and Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Sauteed Greens with Cannellini Beans and Garlic?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Greens with Cannellini Beans and Garlic Recipe

Name: Sauteed Greens with Cannellini Beans and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, thinly sliced; 1/4 teaspoon dried crushed red pepper; 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed); 1 cup (or more) vegetable broth or low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1 teaspoon (or more) Sherry wine vinegar

Sauteed Greens with Cannellini Beans and Garlic – a delicious recipe with extra-virgin olive oil, garlic, red pepper, vegetable broth, cannellini, Sherry wine vinegar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
383 kcal
Category
Soups & Stews

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Sauteed Greens with Cannellini Beans and Garlic

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