Name: Beans & Greens
Total time: 24 min
Yield: Serves 6 (serving size: 1 cup)
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon crushed red pepper; 2 garlic cloves, minced; 1 (1-pound) bunch kale, trimmed; 1 cup fat-free, lower-sodium chicken broth; 1/4 teaspoon kosher salt; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 tablespoon red wine vinegar; Grated fresh pecorino Romano cheese (optional)

Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.

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