Recipe:  Tuscan Sauteed Greens with Cannellini Beans

This is a quick and simple way to turn greens into a filling yet healthy meal. You can cook your own beans or buy canned.

Soak 1 C. cannellini or other white bean in water for 3 hours or overnight.  Drain the water and rinse the beans, then fill a large pot with fresh water and add the beans.  Salt the water generously and cook the beans until tender.

Remove the stems from 1 bunch of Spinach and soak the leaves 2-3 times in a water bath, until the rinse water is clean.

Rinse 1 bunch of Dino Kale then remove the thick stems from the leaves.  Chop the kale finely.

Mince 2-3 cloves of garlic.

Heat 2 T. olive oil in a large skillet. Add the garlic and a dash of hot pepper flakes, and saute on low heat until soft.  Add the kale to the pan and raise the heat.  Add 1 C.  vegetable broth.  When the kale is completely soft, add the spinach and cook until it wilts down.

Add 2 C. of drained cannellini beans to the greens and heat to cook through.  Season with 1 t. or more of red wine vinegar or lemon juice, salt and pepper.

You can also serve this dish over pasta, sprinkled with parmesan cheese.