Recipe Of The Week 2/26: Greens and Beans

Yields: 4 servings

Ingredients:

• 1 teaspoon extra virgin olive oil
• 1 shallot, chopped
• 4 cloves garlic, roughly chopped
• ¼ teaspoon crushed red pepper
• 2 15.5-ounce cans cannellini beans, drained and rinsed
• 1 ½ cups chicken bone broth or vegetable broth
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 packed cups spinach, roughly chopped
• 2 cups tuscan kale, stems removed and chopped
• 1 tablespoon lemon juice
• Parmesan cheese, optional for topping

Directions:

• Heat a heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, shallot, garlicand crushed red pepper
  flakes. Cook, stirring occasionally, until beginning to soften, about 2 minutes. Add the beans, bone broth, lemon zest, salt
  and pepper.
• Bring the mixture to a boil, then turn the heat down to low. Partially cover the pot with a lid and let simmer for 15-20
  minutes, until the beans are very soft.
• Turn the heat up to medium low and use an immersion blender to blend about ⅓ of the beans. Add the spinach and kale
  and stir to combine; you may need to do this in batches. Cook, while stirring, until the greens are wilted and well mixed
  with the beans.
• Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.

Meal Plan Check Boxes:

2 Proteins
1 Fat
2 Vegetables

Nutritional Facts: Calories: 3 /4 cup, Calories: 218, Carbohydrates: 33 g, Protein: 14.5 g, Fat: 4 g

Adapted From: skinnytaste.com/beans-and-greens/#recipe