Ingredients
- 2 cloves garlic, minced or pressed
- 1-2 tbsp Olive oil
- 8oz Chicken or Veggie Broth
- 1 can Cannelloni Beans or Great Northern Beans or Black-eyed Peas (drain and rinsed)
- 0.5-1 tbsp Crushed Red Pepper Flakes
- 1 Bunch Kale or Collard Greens (soak/rinse, drain, and dry off if you can)
- salt (to taste, at the end)
- (optional) 1 tsp onion granules
Steps
- Heat oil in a skillet over medium heat (cast iron is awesome for this)
- Once oil is warm/hot, add garlic and stir for ~2 minutes (don't let it get brown)
- Add greens in handfuls and wilt. oil will pop and splatter, relish your burned flesh!
- As you add greens in handfuls, stir to mix garlic, oil, and greens - add red pepper flakes while you do this (optional: add some shakes of those onion granules)
- After all greens have been added and partially wilted, add broth and add beans
- Let simmer 5-10-15 minutes: honestly up to you based on how much liquid you want.
You can also use chard, but adjust the cooking times to it doesn't turn in to a fucking mush. Kale and Collard greens are more hearty, and can take the longer cooking time. Feel free to add browned bacon/pork bits or whatever for extra savory, especially if you're going to collard green & blcked eyed peas route.