Garlic Greens with White Beans
Eating garlic regularly may reduce the risk of esophageal, colon, and stomach cancer. Researchers suggest it may be due to garlic’s ability to reduce the formation of carcinogenic compounds.
SERVES 4
INGREDIENTS
- 1 large bunch greens (spinach, mustard greens, kale, or broccoli rabe), about 10 cups
- 4 tablespoons plus 1 teaspoon extra-virgin olive oil
- 3 minced garlic cloves
- 1 teaspoon dry white wine
- 1 teaspoon lemon juice
- ¼ teaspoon sea salt
- 1 cup (or more) vegetable broth or low-salt chicken broth
- 1 (15-ounce) can white beans, rinsed, drained
- 1 teaspoon vinegar
Wash greens, remove stems, and cut into 1" strips.
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic, white wine, lemon juice, and sea salt, and stir for 1 minute, until garlic is golden.
Using tongs, add greens a cup at a time to skillet and stir just until beginning to wilt before adding more.
Slowly add broth, cover, and simmer until greens are tender, about 5 to 10 minutes.
Add beans then simmer uncovered until liquid is almost absorbed and beans are heated, about 3 minutes.
Drizzle with 1 teaspoon each of vinegar and oil.
