Prep time: 20 • Cook time: 15
Yields: 4 Servings
Delicious and hearty, this vegetable dish is a great recipe to start with if you‘re not familiar with winter greens like collards, mustard, chard or kale. It’s a snap to make if you use canned beans.
You’ll want to blanch your greens if you’re using mature leaves — but if you’re using one of our Deep Green Blends like Kale, Power or Zen (baby leaves are ready to use without blanching or trimming), skip the first step and add them directly to the skillet with the spices.
Serve the ragout with crusty bread for a healthy lunch or light supper, or use it as a satisfying side dish for grilled fish or meats.
Bring a large pot (6 quarts) of water to a boil over high heat; add salt and the greens. Blanch the greens until just tender, 3 to 5 minutes. Drain in a colander, pressing lightly with the back of a large spoon to extract some of the liquid. The greens don’t need to be squeezed completely dry.
Meanwhile, heat the oil and garlic in a large saucepan or skillet over medium heat. Add the thyme, cumin and pepper flakes, and cook for 1 minute, stirring constantly (don’t let the garlic darken or burn).
Add the tomatoes and beans and cook until the mixture is hot, about 3 minutes. Stir in the greens. Season with salt and pepper to taste and serve hot.
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