| Diet Nutritional Stats Greens and Beans | |
| Serving Size 227 g | |
| Amount Per Serving | |
| Calories 252 | Calories from Fat 40 |
| % Daily Value | |
| Total Fat 4.5g | 7% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Total Carbohydrates 39.8g | 13% |
| Dietary Fiber 15.7g | 63% |
| Sugars 3.8g | |
| Protein 15.7g | |
| Vitamin A 116% Vitamin C 83% Iron 30% Calcium 15% |
- 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
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