Name: Smoky Greens and Beans
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, chopped; 1 14 1/2-ounce can diced tomatoes in juice; 1 1/2 teaspoons smoked paprika; 1 141/2-ounce can vegetable broth; 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces); 1 15-ounce can cannellini (white kidney beans), drained; Grated Manchego or Parmesan cheese (optional)

Thanks to paprika, this meatless main has a spicy, smoky flavor. Domestic smoked paprika can be found at some supermarkets. For a spicier kick, use hot smoked Spanish paprika (Pimentón Picante or Pimentón de La Vera Picante), which is sold at specialty foods stores and at tienda.com.

Recipe information

Total Time
30 minutes
Yield
Makes 4 servings

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 14 1/2-ounce can diced tomatoes in juice

1 1/2 teaspoons smoked paprika

1 141/2-ounce can vegetable broth

8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)

1 15-ounce can cannellini (white kidney beans), drained

Grated Manchego or Parmesan cheese (optional)

Preparation

Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

Recipe information

Ingredients

Preparation

Recipe notes