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Beans and Greens

2 teaspoons olive oil
1 onion -- chopped
2 garlic cloves -- minced
1 can cannellini or red kidney beans - (19 oz) -- rinsed, drained
1/2 cup low-sodium vegetable broth
2 tablespoons minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 bunch escarole -- cleaned, and
coarsely chopped - (abt 8 cups)


In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.


Add the beans, broth, parsley, salt and pepper; bring to a boil, stirring as needed. Place the escarole on top; reduce the heat and simmer, covered, stirring once, until the escarole is wilted, about 5 minutes. Serve hot.


This recipe yields 4 servings.


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