Source: dLife

Garlicky Greens and Beans topped with cheese.

Servings

1.5 lb Cabbage, kale, borecole, fresh, chopped , chard or mustard greens, trimmed and cut into pieces
2 tsp olive oil
2 medium garlic cloves , crushed
15 oz Beans, cannellini/white kidney, unsalted, canned , undrained
6 piece Tomatoes, sun dried, halves , rehydrated if dried, chopped
0.5 cup chicken broth
1 tsp dried rosemary , crushed
1 pinch hot red pepper flakes
1 pinch salt and pepper , to taste
1 tbsp grated Parmesan cheese (optional)

1 In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water.
2 Toss the greens into the boiling water and cook until they are almost tender but still bright green, 5 to 8 minutes (time will depend upon the type of green being used). Drain and rinse with cold water. Set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).
3 Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through (some beans may break up; this is okay as it helps thicken the dish); gently stir in reserved greens and remaining ingredients.
4 Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.

You can experiment with different types of greens and beans in this recipe.