Cooking with Chef Hermann: Greens & Beans
Greens and Beans
- ½ C Dry White wine
- ¼ C Water or stock
- 2 garlic cloves, minced
- 2 tsp. Oregano
- 1/4tsp Crushed red pepper flakes
- 1 bunch Tuscan Kale, ribs and stems removed, slightly chopped
- 15 oz. can of cannellini or butter beans, rinsed and drained
- ½ C Olive oil
- Crusty bread, sliced and toasted
Bring wine, garlic, oregano, salt and 1/4C water to a boil. Add kale and cover. Stir occasionally until greens are wilted, about 4 minutes add beans and warm them through. Adjust season with salt and pepper to taste.
Spoon mixture over the bread and serve.