Greens with Beans


  • Trim all stems from greens and wash.
  • Heat oil in large skillet over medium-high heat. Add onion and cook until lightly browned.
  • Add garlic and broth to skillet. Bring to a boil.
  • Add handfuls of greens to the skillet, stirring and cooking down until all greens can fit into the skillet. Cook greens until tender.
  • Stir in beans and vinegar.
  • Serve hot and enjoy!


  • 1-pound bag of fresh cut collard greens, kale, spinach, mustard greens, or bok choy
  • 1 1/2 Tablespoons canola oil
  • 1/2 sweet onion, diced
  • 1 teaspoon minced garlic
  • 1/4 cup reduced sodium chicken broth
  • 1, 15.5 ounce can white kidney (cannellini) beans, drained and rinsed
  • 1 Tablespoon white wine vinegar