Delicious and nutritious, this hearty vegetable dish is a great recipe to start with if you‘re not familiar with winter greens like collards, mustard, chard or kale. It’s a snap to make if you use canned beans.
Blanch your greens if you're using mature leaves — but if you're using our Mixed Baby Kales or Power Greens (ready to use without blanching or trimming), skip the first step and add them directly to the skillet with the spices.
Serve the ragout with crusty bread for a healthy lunch or light supper, or use it as a satisfying side dish for grilled fish or meats.
|2 pounds||Earthbound Farm Organic winter greens, such as Collards, Chard, Mustard Greens or Kale (3 large bunches, thick stems trimmed out and discarded, leaves cut into 1/2-inch ribbons)|
|3 tablespoons||olive oil|
|3 cloves||Earthbound Farm Organic Garlic (large cloves, finely minced)|
|1 teaspoon||dried thyme|
|1 teaspoon||ground cumin|
|1/4 teaspoon||red pepper flakes (or to taste)|
|2 cups||diced Earthbound Farm Organic Tomatoes (with any juices)|
|1 can||white or cannellini beans (15 oz, drained and rinsed)|
|Freshly ground black pepper|
Bring a large pot (6 quarts) of water to a boil over high heat; add salt and the greens. Blanch the greens until just tender, 3 to 5 minutes. Drain in a colander, pressing lightly with the back of a large spoon to extract some of the liquid. The greens don’t need to be squeezed completely dry.
Meanwhile, heat the oil and garlic in a large saucepan or skillet over medium heat. Add the thyme, cumin and pepper flakes, and cook for 1 minute, stirring constantly (don’t let the garlic darken or burn).
Add the tomatoes and beans and cook until the mixture is hot, about 3 minutes. Stir in the greens. Season with salt and pepper to taste and serve hot.