Low-Fat Garlicky Green Beans and Greens
rec.food.recipes/Dancer/2000
Makes 4 servings

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

In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 5 to 8 minutes. Cooking time will depend on the type of green. Drain and rinse with cold water. Set aside. (Greens can be cooked one day ahead; keep refrigerated until continuing with recipe.)

Heat olive oil in large skillet. Saute garlic until tender but not browned.

Stir in beans; cook and stir for 8 minutes, heating beans through (some beans may break up; this helps thicken the dish).

Gently stir in reserved greens and remaining ingredients. Cook and stir gently until heated through.

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