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Serves 4

1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
2 garlic cloves, crushed
1 15-ounce can white beans (Great Northern or Cannellini), undrained
6 dried tomato halves, rehydrated if dried, chopped
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/8 teaspoon red pepper flakes
Salt and black pepper to taste 

Cooking Directions
In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5-8 minutes.
   Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).

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, tomatoes, broth and seasonings.

Cook and stir gently until heated through.

If desired, top each serving with a dusting of freshly grated Parmesan cheese.

Serving Suggestions
Greens are a rich source of folic acid, calcium, iron and other essential nutrients---but that’s not the only reason to enjoy them. In this sublime skillet dish, sautéed greens join white beans and dried tomatoes with garlic and chicken broth for a dish that makes a perfect menu marriage with herbed pork roast and crusty Italian bread.

Nutrition Facts
Calories 270 calories; Protein 13 grams; Fat 4 grams; Sodium 230 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 46 grams; Fiber 7 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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